Brussels Sprout Gratin
A perfect side dish recipe by Justine Schofield from Everyday Gourmet
- 60 minutes
- 6 servings
- 500 grams brussels sprouts, bases trimmed, cut in half
- 2 teaspoons olive oil
- 1 onion, finely sliced into half moons
- 180 grams speck (or bacon), cut into lardons salt flakes
- 1 granny smith apple, peeled and cut into 1.5 cm cubes
- 180 millilitres white wine
- 1 tablespoon dijon mustard
- 300 millilitres cream
- 45 grams (¾ cup) panko breadcrumbs
- Zest of 1 lemon
- 75 grams cheddar or Gruyère cheese, grated
- ½ teaspoon freshly grated nutmeg
- Preheat the oven to 200°C.
- Bring a large saucepan of water to the boil, add the brussels sprouts and cook for 10 minutes until just tender. Drain and set aside.
- Heat the oil in a frying pan over medium heat, add the onion, speck (or bacon) and a touch of salt and sauté for 5–8 minutes until the onion and speck are golden brown. Now add the apple and white wine and stir to deglaze the pan. Cook until reduced by half, about 4 minutes, then stir in the mustard and cream. Bring to the boil, reduce the heat to low and simmer for 5 minutes until the sauce coats the back of a spoon.
- Arrange the brussels sprouts in a 1.5 litre baking dish and pour over the cream mixture.
- Combine the breadcrumbs, lemon zest, cheese and nutmeg in a bowl. Evenly spread over the gratin and bake in the oven for 25 minutes until the top is golden and crunchy.
Share it with your friends.