Brussels Sprouts Gratin - Brussels

Method

• Trim the outer leaves and stems from: 1 pound Brussels sprouts.
• Cook them until tender in abundant salted boiling water, about 10 to 12 minutes.
• Drain the sprouts well and chop coarse.
• Into a heavy pan over medium heat, put: 2 slices bacon or 3 slices pancetta, cut into 1/2-inch pieces.
• Cook until just rendered and limp.
• Add the chopped sprouts.
• Season with: Salt, Fresh-ground black pepper.
• Stir and cook for a few minutes.
• Butter a gratin or baking dish.
• Add the sprouts and bacon and spread evenly.
• Pour over: 1/2 cup half-and-half, or a mixture of half-and-half and heavy cream.
• Sprinkle evenly over the sprouts: 1/3 cup fresh breadcrumbs (see page 62).
• Top with: Thin shavings of butter.
• Bake in a 400F oven for 20 to 25 minutes or until the crumbs are golden and the liquid is bubbling.
• Add chopped thyme and garlic to the sprouts with the bacon.