This gratin is another superb combination of brussels sprouts and cream. There were a lot of gratins in this issue (also sweet potato and rutabaga), but this is my favorite-- something about the slight bitterness of the sprouts and the richness of the cream. Instead of boiling the sprouts, I used a trick that I learned from Biscuit in Cook's Talk a long time ago-- she shreds the raw sprouts using the slicing disk in the food processor, then sautes them. I just threw the shredded sprouts in the pan with the bacon and went from there-- very easy.
COOK THE ISSUE 2010
Cook the Issue 2010: Brussels Sprout Gratin with Bacon and Cream
By Pielove, member
November 6th, 2010
Recipe Used: 4 Favorites 16 Ways
posted in: Gallery, Cook the issue 2010
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