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Brussels sprout and bacon gratin

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Brussels sprout and bacon gratin

Description

Your vegie-packed winter warmer is here! Brussels sprouts are full of vitamin C. When topped with this crunchy hazelnut and parmesan crumb, you will have even the fussiest eater asking for more.

Cooking Time

Preparation Time :20 Min

Cook Time : 1 Min

Total Time : 21 Min

Ingredients

Serves :
  • 4 middle bacon rashers, trimmed, chopped
  • 400g brussels sprouts, trimmed, quartered
  • 400g desiree potatoes, peeled, thinly sliced
  • 1/3 cup fresh breadcrumbs
  • 1/3 cup chopped hazelnuts
  • 2 tablespoons finely grated parmesan cheese

Directions

  • Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6 cup-capacity baking dish.
  • Make milk mixture: Combine milk, cream and garlic in a jug. Season with salt and pepper.
  • Heat a non-stick frying pan over medium-high heat. Cook bacon for 3 to 4 minutes or until golden. Add brussels sprouts. Cook, stirring occasionally, for 4 to 5 minutes or until tender.
  • Layer one-quarter potato over base of prepared dish. Top with one-third bacon mixture. Repeat layers, finishing with potato.
  • Combine breadcrumbs, hazelnuts and parmesan in a bowl. Pour milk mixture over potato mixture. Sprinkle with breadcrumb mixture. Bake for 45 to 50 minutes or until potato is tender and breadcrumb mixture golden. Stand for 5 minutes. Serve.
Claire Brookman

Claire Brookman

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