Brussels Sprouts And Bacon Gratin

• 2 lbs Brussels sprouts, cleaned and halved
• 2 tbls unsalted butter, melted
• 1/4 Black Forest bacon, 1/4 diced
• 3/4 tsp salt
• 1 cup heavy cream
• 1 1/2 cutp fresh breadcrumbs or 1 cup dried
• 6 tbls grated Parmeggiano
• 3 tbls unsalted butter, melted
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 tbls sage, chives or sage

1. 1. Preheat oven to 425 degrees and place rack on highest level. Toss sprouts with melted butter, bacon, salt and pepper. Arrange in a shallow baking dish just large enough for a generous layer with a little overlap (sprouts will shrink during cooking). Roast for 20 minutes, stirring 2-3 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 sprouts are ready, toss with cream. Arrange sprouts back in a single layer. Sprinkle the topping evenly over all. Return to the oven and roast until gratin is bubbling and breadcrumbs are golden brown, 15-20 minutes. Let rest 15 minutes before serving.

brussels, butter, black forest bacon, salt, heavy cream, breadcrumbs, butter, salt, pepper, sage

Taken from www.epicurious.com/recipes/member/views/brussels-sprouts-and-bacon-gratin-51592911 (may not work)