Comté and Brussels sprouts gratin recipe

A delicious new way to serve a classic winter vegetable, this gratin sees sprouts baked with pancetta and thyme then topped with Comté and breadcrumbs.

Ingredients

Details

  • Cuisine: French
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 45 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. Steam or boil the sprouts until just tender (for about 10 to 12 minutes). Drain them well and chop them roughly.
  2. Put the pancetta in a heavy pan over a medium heat and cook until the fat has melted and it is starting to brown, then add the garlic and thyme. Cook for a further 30 seconds, then add the sprouts, stir to mix together and season with salt and pepper. Stir again and cook for a few minutes.
  3. Heat the oven to 180°C (355°/Gas Mark 4). Butter a baking dish, add the sprouts, pancetta and two-thirds of the Comté and spread the mixture out evenly in the dish. Pour over the cream and then sprinkle over the breadcrumbs, butter and remaining cubes of Comté.
  4. Bake in the oven for 20 to 25 minutes until the breadcrumbs and Comté are golden, and the cream is bubbling. Leave to sit for 5 minutes before serving.

This recipe is courtesy of Comté Recipes © Laura Pope 2017.

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