Brussels Sprouts Gratin

1 pound Brussels sprouts
2 ounces Bacon
1 tablespoon Unsalted butter, for greasing gratin
1/2 cup Heavy cream
1 tablespoon Fresh bread crumbs
4 tablespoons Unsalted butter, in bits

PREHEAT OVEN TO 375F. Prepare the Brussels sprouts by cutting a thin slice
off the root end of each and then cutting an X in that end so it cooks
evenly inside and out. In a large pot of boiling, salted water, blanch
sprouts until they are crisp-tender, about 5 minutes. Drain, refresh in ice
cold water, and drain again. (Do not let the sprouts sit in water for more
than a minute.) Sauté bacon until limp, not crisp. Drain and coarsely chop.
Mix the sprouts and bacon together and spread the mixture in a buttered
gratin dish. Pour cream over the sprouts-bacon mixture and dot with bread
crumbs and butter. Bake for 20 minutes or until hot.

PETER KUMP - PRODIGY
GUEST CHEFS COOKBOOK
Home Cookin 4.8 Chapter: Vegetables
Servings 6