Comté and Brussels sprouts gratin recipe
This cheesy gratin is a delicious way to serve the classic Christmas vegetable.
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Cooking tools:
- Kitchen scale
- Baking dish
- Steamer basket
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Oven
- Stove
Ingredients
- 500 g Brussels sprouts, trimmed
- 4 slices of pancetta, cut into 1cm pieces
- 1 pinch thyme (fresh or dried)
- 1 garlic clove, crushed
- 100 ml single cream
- 40 g fresh breadcrumbs
- 25 g butter, cold and shaved
- 100 g Comté (aged 12 months), cut into small cubes
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