Brussels sprouts gratin
Prep:
15 mins
Cook:
30 mins
1kg brussels sprouts, trimmed and cut in half
100g smoked bacon lardons
25g butter
1 onion, finely diced
1 clove garlic, crushed
50g plain flour
250ml milk
1/4 teaspoon nutmeg
2 tbsp wholegrain or dijon mustard
75g parmesan cheese, grated
50g bread crumbs
Salt and pepper to taste
Preheat oven to 180°C / 350°F / gas mark 4
Set a pot of salted water to boil and blanch the halved sprouts for 3 minutes.
Fry the lardons in a pan until golden and pour away any excess grease. Set the lardons aside.
Melt the butter in the pan saute the onion for about 5-7 minutes, then add the garlic.
Add the flour and stir all the time until it resembles chunky bread crumbs.
Add the milk, a little at a time and stir vigorously to form a smooth sauce.
Add the mustard, nutmeg, salt and pepper and half the parmesan. Lower the heat and allow the cheese to melt.
Put the blanched sprouts and bacon lardon into and oven proof dish and pour over the sauce.
Combine the bread crumbs and the remaining parmesan and sprinkle over the top of the sprouts.
Pop in the oven and bake for about 20 mins until golden and bubbling.
Serve immediately.
Serves
4
Preparation Time
15 minutes
Cooking Time
30 minutes
Recipe Type
Dinner, Entertaining, Family Dinners, Side Dish
Level of Difficulty
Medium
Ideal side dish for a simple piece of fish or grilled chicken
