Sprout, Pancetta and Cheddar Gratin

• portions: 4
• temps actif: 1hr 15m
• temps total: 1hr 15m

Ingrédients

• 50 g Butter

• 1 Onion

• 500 g Brussels Sprouts

• 500 g Purple Sprouting Broccoli

• 150 ml Single Cream

• 150 g Cheddar Cheese

• 100 g Gruyère

• 100 g Gouda

• 1 tbsp Wholegrain Mustard

• 100 g Panko Breadcrumbs

• Pack of pancetta

Instructions

1. Preheat your oven to 180°C.

2. Place a saucepan over a medium heat, add half of the butter, cook lardons until crispy, and then remove thinly slice the onion and cook for about 5 mins until soft.

3. Meanwhile, quarter the sprouts and half the broccoli lengthways, then cut into 2 inch pieces.

4. Add to the onions and season generously with salt and pepper, cook for a couple of mins.

5. Pour in the cream and grate in ¾ of the cheddar, all of the gruyère and gouda. Cook gently until the cheese melts.

6. Pour the mix into an oven dish and top with the breadcrumbs. Add the rest of the butter in little dots around the top. Bake for 20 mins.

7. Remove from the oven and top with the remaining cheddar, return to the oven for 10 mins until golden brown.

8. Leave to rest for 5 mins before serving.