After a Christmas of boiling sprouts to within an inch on their lives and then serving them up only for family members to bemoan them, this poor old vegetable needs a revamp! This gratin pairs the earthiness of sprouts with the sweetness of shallot, saltiness of ham and luxury of cream so read on…
Ingredients- serves 2
A small bag of sprouts approx. 250g- peeled and trimmed
30g plain flour
150ml double cream
1 banana shallot- finely sliced
4 slices of Parma ham or similar
1. Preheat the oven to 200c/ 180fan. Heat the butter and flour together in a saucepan before adding the milk and cream little by little. Make sure no lumps form! Bring to the boil when all the milk is combined before lowering a gently simmer to thicken the sauce.
2. Meanwhile, par boil the sprouts and set aside. Take a small pan and gently fry off the shallot until softened and turning golden. You can also either use the same pan to crisp up small pieces of the ham or you can add this uncooked later on so it’s up to you. I used Carmarthen ham which worked perfectly.
3. The sauce should now be ready to season and to stir most of the parmesan into. Reserve some to combine with the breadcrumbs (I used panko) for the topping if you like. Add the sprouts, ham and shallot to the cheese sauce before placing in an ovenproof dish to bake for 30 minutes or until golden and bubbling.
Serve as the main event or with a meat dish. It also goes well with a good piece of steak!
An indulgent gratin perfect to use the last of the Christmas sprouts!