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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450°F Lightly butter a medium-size gratin dish. | 2. In a small saucepan, simmer the cream over medium heat until it is reduced to 3/4 cup, about 10 minutes. | 3. Trim the base of the sprouts, discard the tough outer leaves, and rinse well. Place the sprouts in a medium-sized saucepan with salt and cold water to cover. Bring to boil and continue boiling for one minute. Drain and refresh under cold running water. | 4. Sauté the bacon in a small skillet until lightly browned, 2 to 3 minutes. Drain on paper towels and coarsely chop. | 5. Combine the sprouts and bacon in the buttered gratin dish and season with salt, pepper and nutmeg. Pour the cream over the top and sprinkle with the cheese. | 6. Bake until nicely browned and crispy on top, about 15 minutes. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
brussels sprout	2	lbs		390.0899	81.1931	30.6629	2.7216
salt				-	-	-	-
slab bacon	3	ounces	sliced	75.65	0.0	16.83	0.425
black pepper			ground	-	-	-	-
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
gruyere cheese	3	tablespoons	grated	102.2175	0.0891	7.377999999999999	8.0042

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.