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“A rich veggie gratin, oozing of parmesan and cream.”
1hr 40mins

Ingredients Nutrition


  1. Preheat oven to 300 degrees.
  2. Melt the butter over a medium heat in a medium sauté pan and cook the onions but do not allow them to brown.
  3. In a separate pan, cook the bacon over a medium heat to render the fat.
  4. Butter a shallow ovenproof dish.
  5. Blend together the cream, milk, Parmesan cheese and seasoning in a large bowl with a spoon.
  6. Mix the blanched Brussels sprouts, onions and bacon, tossing them together with the garlic, a little seasoning and grated nutmeg.
  7. Place the mixture into the bottom of the ovenproof dish and cover with the cream mixture.
  8. Cover the dish loosely with wax paper and bake for approximately 1 hour.
  9. Halfway through cooking, remove the paper and press the sprouts under the liquid in the dish.
  10. Return to the oven and brown.
  11. Serve warm.

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