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Brussels sprouts, cheese and smoked bacon gratin
Serves 4 as a side Starters and mains
Ingredients
- 300g Brussels sprouts
- 1tbsp olive oil
- 3 large of banana shallots, finely chopped
- 150g smoked lardons, cut up a little more
- 250ml double cream
- ½ tbsp Tabasco
- 100g gruyère cheese, grated
- 4 x 13cm shallow gratin dish
Method
Cook the sprouts in boiling salted water for 5 minutes, drain and refresh under cold running water. Drain well and set aside.
Preheat the grill to high. Heat the oil in a frying pan and gently fry the shallots, without letting them colour, for about 6 minutes.
Transfer to a bowl. Fry the lardons in the same oil until just beginning to brown, then add to the bowl of shallots. Place the cream in the frying pan and boil for a few minutes until reduced and thickened a little.
Take the frying pan off the heat and add the shallots and lardons to the cream. Cut the sprouts in half if large, keeping the small ones whole, and add them to the pan along with the Tabasco and stir well.
Divide the mixture between 4 gratin dishes and sprinkle with the grated cheese and a grinding of pepper. Place under the grill for about 4 minutes until bubbling and golden.
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