Brussels Sprout And Bacon Gratin

• 2 lbs Brussels sprouts, outer leaves removed, ends sliced off, halved lengthwise
• 2 tablespoons unsalted butter, melted
• 1/4 lb slab bacon, cut into 1/4-inch dice, uncooked
• 3/4 teaspoon salt, can adjust to personal taste
• fresh ground black pepper, to taste
• 1 cup heavy cream, PLUS
• 2 tablespoons heavy cream
• TOPPING
• 1 1/2 cups fresh breadcrumbs, substitute 1 C dried
• 6 tablespoons grated parmesan cheese
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3 tablespoons fresh sage, minced, substitute parsley, chives

1. Preheat oven to 425u0b0F and place rack at the highest level.
2. Toss Brussels sprouts with melted butter, bacon, salt and pepper.
3. *My suggestion, spray selected baking dish with non stick spray, for easier cleanup.
4. Arrange in a shallow baking dish just large enough for a generous single layer with a little overlap (sprouts will shrink some during cooking). Roast for 25 minutes, stirring 2 or 3 times during cooking.
5. Meanwhile: While sprouts are roasting, in a medium bowl mix together all of the topping ingredients. Set aside.
6. When sprouts are ready (after 25 mins), toss with cream.
7. Return to the original baking dish and arrange in a single layer.
8. Sprinkle the topping evenly over all.
9. Return to oven and roast until gratin is bubbling and breadcrumbs are golden brown, 20-25 minutes.
10. Let rest 15 minutes before serving.

brussels, unsalted butter, bacon, salt, fresh ground black pepper, heavy cream, heavy cream, topping, fresh breadcrumbs, parmesan cheese, unsalted butter, salt, fresh ground black pepper, fresh sage

Taken from www.food.com/recipe/brussels-sprout-and-bacon-gratin-473154 (may not work)