Gratin of Brussels Sprouts

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

1. 1

   Preheat oven to 450°F Lightly butter a medium-size gratin dish.

2. 2

   In a small saucepan, simmer the cream over medium heat until it is reduced to 3/4 cup, about 10 minutes.

3. 3

   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.

4. 4

   Sauté the bacon in a small skillet until lightly browned, 2 to 3 minutes. Drain on paper towels and coarsely chop.

5. 5

   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.

6. 6

   Bake until nicely browned and crispy on top, about 15 minutes. Serve at once.