Brussels Sprouts Gratin

• 2 pounds fresh Brussels sprouts, outer leaf layers removed, sprout ends sliced off, halved lengthwise
• 2 tablespoons unsalted butter, melted
• 1/4 pound slab of bacon cut into 1/4-inch dice
• 3/4 teaspoon salt (or to taste)
• Freshly ground pepper, to taste
• 1 cup plus 2 tablespoons heavy cream
• Topping
• Ingredients
• 11/2 cup fresh breadcrumbs or 1 cup dried breadcrumbs
• 6 tablespoons grated Parmesan
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 tablespoons minced fresh sage (parsley or chives can be substituted)

1. 1. Preheat oven to 425 degrees and place rack on highest level. Toss Brussels sprouts with melted butter, bacon, salt and pepper. 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 two or three times during cooking.
2. 2. While sprouts are roasting, in a medium bowl mix together all of the topping ingredients. Set aside.
3. 3. When spouts are ready, toss with cream. Arrange sprouts back in a single layer. Sprinkle the topping evenly over all. Return to oven and roast until gratin is bubbling and breadcrumbs are golden brown, 20-25 minutes. Let rest 15 minutes before serving

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Taken from www.epicurious.com/recipes/member/views/brussels-sprouts-gratin-50182982 (may not work)