Sprouts Gratin

Gratin de Choux de Bruxelles

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 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
  • 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.