fresh bread crumbs
unsalted butter, cut up
Prepare the brussels sprouts by cutting a thin slice off the root end of each and then cutting an X in that end so it cooks evenly inside and out.
In a large pot of boiling, salted water, blanch sprouts until they are crisp-tender, about 5 minutes.
Drain, refresh in ice cold water, and drain again.
Do not let the sprouts sit in water for more than a minute.
Saute bacon until limp, not crisp.
Drain and coarsely chop.
Mix the sprouts and bacon together and spread the mixture in a buttered gratin dish.
Pour cream over the sprouts-bacon mixture and dot with bread crumbs and butter.
Bake for 20 minutes or until hot.