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Thanksgiving: Creamy Brussels Sprouts Gratin

Source of Recipe


Adapted from Food & Wine magazine



List of Ingredients



• 2 pounds brussels sprouts, stem ends trimmed and outer leaves removed, sprouts cut in half through the stem end
  
• 2 Tbsp unsalted butter, melted
  
• Kosher salt and freshly ground black pepper
  
• 1 cup coarse fresh bread crumbs (from a baguette)
  
• 6 slices bacon, fried until crisp, drained and crumbled; reserve drippings (divided)
  
• ¼ cup finely grated aged Gruyère
  
• 1¼ cups heavy cream
  






Instructions



1. Preheat oven to 425° F.
   Put the brussels sprouts in a shallow baking dish that will hold them in a snug single layer (10-inch round or slightly larger oval is good). Toss them with the melted butter, ¾ teaspoon salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in spots and tender-crisp when pierced with a knife, 15 to 20 minutes.
   
   
2. While the sprouts roast, combine the bread crumbs with 1 tablespoon bacon drippings and 1/8 teaspoon salt in a small bowl. Mix in the Gruyère; set aside. When the brussels sprouts are ready, sprinkle them with the crumbled bacon. (Recipe can be prepared up to this point, the sprouts and topping refrigerated separately, a day ahead.)
   
   
3. Pour the cream over the brussels sprouts and continue baking until the cream has thickened to a saucy consistency and coats the sprouts, 5 to 7 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle the bread-crumb mixture evenly over the brussels sprouts. Broil the gratin until the crust is deep golden brown, about 3 to 6 minutes. Watch closely so the topping does not burn.
   
   Makes 6 servings.