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
- 500 g Brussels sprouts, trimmed
- 4 slices of pancetta, cut into 1cm pieces
- 1 pinch thyme (fresh or dried)
- 1 garlic clove, crushed
- 100 ml single cream
- 40 g fresh breadcrumbs
- 25 g butter, cold and shaved
- 100 g Comté (aged 12 months), cut into small cubes
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 45 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Steam or boil the sprouts until just tender (for about 10 to 12 minutes). Drain them well and chop them roughly.
- 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.
- 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.
- 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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