Brussels sprouts and speck gratin

 


Brussels sprouts and speck gratin

Ingredients (5)

500g brussels sprouts, trimmed, halved

150g speck, rind removed, cut into batons

300ml double cream

75g (3/4 cup) coarsely grated gruyere

70g (1 cup) coarse fresh breadcrumbs, made from day-old crusty bread

Method

Step 1

Preheat the oven to 200C/180C fan forced. Cook brussels sprouts in a saucepan of boiling water for 3 minutes or until tender-crisp. Drain. Rinse under cold water. Pat dry with paper towel.

Step 2

Cook speck in a non-stick frying pan over medium-high heat, stirring often, for 7 minutes or until crisp. Set aside.

Step 3

Spray a 28cm oval ovenproof baking dish with oil. Arrange the brussels sprouts and speck in prepared dish. Pour over the cream. Season. Sprinkle over the cheese and cover the top evenly with breadcrumbs. Spray with oil. Bake for 45 minutes or until breadcrumbs are golden and the cream reduced.

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