Brussels Sprouts Gratin with Pancetta
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.
Servings:
6
yield(s)
Prep Time:
30
mins
Cook Time:
25
mins
Total Time:
55
mins
Ingredients
- 1 kg Brussels Sprouts (trimmed & quartered dependent on the size)
- 20 g butter
- 8 slices of pancetta
- 20 g flaked almonds
- 300 ml double cream
- 100 g Gruyere cheese (grated)
- 2 tsp Dijon mustard
- 75 g breadcrumbs
- 4 pinch Parmesan Cheese (grated)
Instructions
- 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!