Brussels Sprouts Gratin

Ingredients

• 2 slices hickory-smoked bacon 
• 0.3 teaspoon pepper black freshly ground
• 2 ounce bread baguette french
• 2 pounds brussels sprouts trimmed halved
• 3 tablespoons butter 
• 0.5 teaspoon kosher salt divided
• 4 large shallots thinly sliced
• 1 cup water 

Equipment

• food processor
• frying pan
• baking pan
• aluminum foil
• broiler

Directions

1. Preheat broiler.
2. Cook bacon in a large skillet over medium heat until crisp.
3. Remove bacon from pan, reserving drippings; crumble. Increase heat to medium-high.
4. Add shallots to drippings in pan; saut for 2 minutes or until tender, stirring occasionally.
5. Add Brussels sprouts and 1 cup water; bring to a boil. Cover pan loosely with aluminum foil; cook 6 minutes or until Brussels sprouts are almost tender. Uncover and remove from heat.
6. Sprinkle with 1/4 teaspoon salt and pepper; toss to combine. Spoon Brussels sprouts mixture into a 2-quart broiler-safe glass or ceramic baking dish coated with cooking spray.
7. Place bread in a food processor, and process until finely ground. Melt butter in skillet over medium-high heat.
8. Add breadcrumbs and remaining 1/4 teaspoon salt to pan; saut for 2 minutes or until toasted, stirring frequently.
9. Add cooked, crumbled bacon to toasted breadcrumb mixture.
10. Sprinkle the breadcrumb mixture over Brussels sprouts mixture. Broil 3 minutes or until golden and thoroughly heated.