Yields: 6 Servings Difficulty: Easy Prep Time: 30 Mins Cook Time: 25 Mins Total Time: 55 Mins
This dish transforms Brussels Sprouts into a creamy gratin with Gruyere cheese, enticing flavours and textures. My husband doesn’t usually like sprouts but he loves this dish.
- Preheat the oven to 220°C/200°C Fan/gas 7..
- Place the sprouts into a large pan of boiling salted water and cook for 3-5 minutes until tender, drain well and steam dry.
- Heat the butter in a large frying pan and gently fry the pancetta and flaked almonds until golden. Now stir in the cream, Gruyere and mustard. Add the sprouts and stir well.
- Pour into a baking dish, sprinkle over the breadcrumbs and Parmesan. Bake in the oven for 15-20 minutes until golden and bubbling - enjoy!