Brussels sprouts and guanciale gratin
- Side
- 4-6
- 50 minutes
Poor old Brussels sprouts – the undeserving butt of every Christmas joke. This creamy Brussels sprouts gratin shows sprouts the love they deserve in the form of lots of double cream, crispy guanciale, funky Parmesan and crunchy breadcrumbs. The perfect Christmas side.
Ingredients
Metric
Imperial
Brussels sprouts and guanciale gratin
- 600g of Brussels sprouts, halved
- 150g of guanciale, diced
- 1 garlic clove, minced
- 200ml of double cream
- 50g of Parmesan, grated
- 50g of breadcrumbs
- salt and pepper to taste
Method
Preheat the oven to 180°C
Boil the sprouts for 3–4 minutes until just tender, then drain
- 600g of Brussels sprouts, halved
Sauté the guanciale until some of the fat renders out and it’s crispy. Add the garlic and cook for 1 minute until just softened and fragrant
- 150g of guanciale, diced
- 1 garlic clove, minced
Combine the sprouts, guanciale, cream and half the Parmesan in a baking dish. Top with breadcrumbs and the remaining Parmesan. Season with salt and pepper
- 200ml of double cream
- 50g of Parmesan, grated
- 50g of breadcrumbs
- salt and pepper to taste
Bake for 20-25 minutes until golden
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