Brussels sprout gratin

Serves: 6
Course: Side Dish
Cooking Time: 0 hr 50 mins

Ingredients

  • 1 packet smoked bacon lardons
  • 750g sprouts, trimmed, washed and shredded
  • 1 tbsp duck fat
  • Pinch of sugar
  • Salt and pepper
  • 3 tbsp water
  • 250ml cream
  • 150g breadcrumbs
  • Zest of half a lemon
  • 50g butter, melted
  • 6 leaves fresh sage, chopped
  • 80g Gruyère cheese (or similar), grated
  •  

1 Preheat an oven to 170 degrees Celsius, or equivalent.

2 Sauté the bacon in a little of the duck fat until it is golden.

3 Transfer the bacon to a shallow casserole along with the sprouts, remaining duck fat, sugar and a little salt.

4 Pour the cream and water over the top. Mix well.

5 Bake in the oven for 15-20 minutes until the sprouts are just tender.

6 Mix the breadcrumbs with the lemon zest, melted butter, sage, and Gruyère cheese. Season with salt and pepper and sprinkle over top of sprouts.

7 Bake for 12-15 minutes, until crusty and golden.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford