Gratin of Brussels Sprouts
photo by Queen Dana
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 1⁄2 cups heavy cream (or whipping)
- 2 lbs small Brussels sprouts
- salt, to taste
- 3 ounces thick slab bacon, sliced into 1/2 x 1/4-inch strips
- fresh ground black pepper
- 1 pinch of freshly grated nutmeg
- 3 tablespoons gruyere cheese, grated
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
Belgophile
United States
My most cherished cookbook is Ruth Van Waerebeek's Everybody Eats Well in Belgium. It has been my inspiration for most of our family's special occasions and holiday meals and it was through exploring this book that cooking and entertaining became such a pleasurable hobby for me. The book is out of print, but I contacted Ruth to express my appreciation and ask her permission to include her recipes here. In her words: "My main concern when I wrote this book, was exactly that, that people around the globe would be able to taste these wonderful Belgian flavors! So, I don't have any objection that you post the recipes on the web."