"From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Delicious."
1 1/2 cups
( or whipping)
small Brussels sprouts
salt, to taste
thick slab bacon, sliced into 1/2 x 1/4-inch strips
fresh ground black pepper
of freshly grated nutmeg
gruyere cheese, grated
Preheat oven to 450°F Lightly butter a medium-size gratin dish.
In a small saucepan, simmer the cream over medium heat until it is reduced to 3/4 cup, about 10 minutes.
Trim the base of the sprouts, discard the tough outer leaves, and rinse well. Place the sprouts in a medium-sized saucepan with salt and cold water to cover. Bring to boil and continue boiling for one minute. Drain and refresh under cold running water.
Sauté the bacon in a small skillet until lightly browned, 2 to 3 minutes. Drain on paper towels and coarsely chop.
Combine the sprouts and bacon in the buttered gratin dish and season with salt, pepper and nutmeg. Pour the cream over the top and sprinkle with the cheese.
Bake until nicely browned and crispy on top, about 15 minutes. Serve at once.