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Brussels sprouts and speck gratin
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Transform Brussels sprouts with cream, speck, and gruyere into a gourmet side dish in just 15 minutes. Elevate this humble veggie to epic proportions.
Ingredients:
  • 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
Instructions:
  • Heat the oven to 200C/180C fan forced. Boil brussels sprouts in water for 3 minutes until tender-crisp. Drain, rinse with cold water, and pat dry.
  • Crisp the speck in a non-stick pan over medium-high heat, stirring occasionally, for about 7 minutes. Remove from heat and set aside.
  • Prepare a 28cm oval ovenproof baking dish by coating it with oil. Place the brussels sprouts and speck in the dish. Drizzle the cream over the ingredients and season with salt and pepper. Sprinkle the cheese evenly on top, followed by breadcrumbs. Lightly spray oil over the dish. Bake at 375°F for 45 minutes or until the breadcrumbs are golden and the cream has thickened.

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