John Myers
Ingredients for 2 servings:
- 500 g Brussels sprouts, fresh or frozen
- 80 g Emmental cheese, grated
- 125 g cream
- 30 g breadcrumbs
- butter flakes
- Butter for the mold
- salt and pepper
- some nutmeg
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
made quick and easy
Wash and trim the Brussels sprouts, cut a cross into the stalk, and cook in very salted water or broth for 10-15 minutes until al dente or soft. In the meantime, lightly grease a suitable gratin dish with butter and preheat oven to 250°C (top/bottom heat). Mix the freshly grated Emmental cheese, cream, and breadcrumbs well in a bowl and season with pepper and nutmeg. Drain the Brussels sprouts, halve any large florets, and place them in the dish. Spread the cheese mixture over them, top with knobs of butter, and bake in the center of the oven for 10-15 minutes. For meat eaters: add finely chopped ham or bacon. For those conscious of their figure: replace some or all of the cream with sour cream, sour cream, and/or milk.
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