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Brussels Sprouts Gratin with Bacon and Cream

Source of Recipe

From "Family Table" by Shaye Elliott


Recipe Introduction

"Have you ever grown Brussels sprouts? They take forever to grow. F O R E V E R. When they do finally come out, late in the fall, I can barely stand to let them finish growing. As soon as I can, I pluck them off and mix them with cream and bacon. Because, y'know, cream and bacon."

List of Ingredients

â—¦ 1 pound Brussels sprouts, cut in half
â—¦ Sea salt
â—¦ Filtered water
â—¦ 3 slices bacon
â—¦ â…“ cup heavy cream
â—¦ ½ cup breadcrumbs
â—¦ Olive oil
â—¦ Freshly ground black pepper


Recipe

Place the Brussels sprouts and a generous pinch of sea salt in a saucepan with enough filtered water to cover. Simmer until just barely fork-tender, about 10 minutes.

While the Brussels sprouts are simmering, fry the bacon in a cast iron skillet. When crispy but not brittle, remove the bacon from the skillet using a slotted spoon and chop into small pieces.

Preheat the oven to 425° F.

When the Brussels sprouts are just tender, strain them from the hot water and transfer to a medium baking dish. Sprinkle the chopped bacon over the top. Pour the heavy cream over the sprouts and bacon. Lastly, sprinkle the breadcrumbs over the top. Drizzle generously with olive oil and add a few grinds of pepper. Bake in the oven until golden, about 10 minutes.

Serves 4 to 6