Brussels sprout gratin

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson

Many people believe the only way to make Brussels sprouts palatable is to add bacon. I say cream and cheese can only help even more!

4 slices streaky bacon
25g butter
2 shallots, sliced (or a red onion)
2 cloves garlic, crushed
½kg small Brussels sprouts
½ tsp salt
pinch of pepper
½ cup vegetable or chicken stock
½ cup cream
1 cup cheese, grated (I use a combination of cheddar, Parmesan and if on hand a Gouda like Meyers cumin Gouda)

Fry the chopped bacon in a heavy oven-safe skillet. Once cooked, remove the bacon and set aside.
Add the butter, shallots, garlic and Brussels sprouts to the pan and sauté for 10 minutes. Add the stock and simmer until the liquid has evaporated.
Season with the salt and pepper, add the cream and mix. Sprinkle with the cheese and cooked bacon then bake in a 180°C oven for 15‒20 minutes.


About the Author

Vicki Ravlich-Horan

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