• 2 ounces lean bacon, cut into ½-inch widths
• 2 tablespoons butter
• 1 pound small, compact Brussels sprouts, outer leaves removed, parboiled about 12 minutes, drained, and coarsely chopped
• Salt, pepper
• ½ cup heavy cream
• ⅓ cup breadcrumbs
• Butter (for gratin dish and surface)

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.