Sprouts Gratin

Gratin de Choux de Bruxelles

Preparation info
  • Servings:


    • Difficulty


Appears in

By Richard Olney

Published 1974

  • About


  • 2 ounces lean bacon, cut into ½-inch widths
  • 2 tablespoons butter
  • 1


Cook the bacon gently in butter until limp but not crisp, add the sprouts, season, and toss over a medium-high flame for a minute. Spread into a buttered gratin dish, spoon the cream over the surface, sprinkle with breadcrumbs, and distribute paper-thin shavings of butter here and there. Count about 25 minutes in a 400° to 425° oven.