Brussels Sprouts Gratin

• 1 pound Brussels sprouts
• 2 slices bacon or 3 slices pancetta, cut into 1/2-inch pieces
• Salt
• Fresh-ground black pepper
• 1/2 cup half-and-half, or a mixture of half-and-half and heavy cream
• 1/3 cup fresh breadcrumbs (see page 62)
• Thin shavings of butter

1. Trim the outer leaves and stems from: 1 pound Brussels sprouts.
2. Cook them until tender in abundant salted boiling water, about 10 to 12 minutes.
3. Drain the sprouts well and chop coarse.
4. Into a heavy pan over medium heat, put: 2 slices bacon or 3 slices pancetta, cut into 1/2-inch pieces.
5. Cook until just rendered and limp.
6. Add the chopped sprouts.
7. Season with: Salt, Fresh-ground black pepper.
8. Stir and cook for a few minutes.
9. Butter a gratin or baking dish.
10. Add the sprouts and bacon and spread evenly.
11. Pour over: 1/2 cup half-and-half, or a mixture of half-and-half and heavy cream.
12. Sprinkle evenly over the sprouts: 1/3 cup fresh breadcrumbs (see page 62).
13. Top with: Thin shavings of butter.
14. Bake in a 400F oven for 20 to 25 minutes or until the crumbs are golden and the liquid is bubbling.
15. Add chopped thyme and garlic to the sprouts with the bacon.

brussels, bacon, salt, freshground black pepper, heavy cream, fresh breadcrumbs, shavings of butter

Taken from www.epicurious.com/recipes/food/views/brussels-sprouts-gratin-387198 (may not work)