Brussels sprout gratin

STEP BY STEP

Let's make something delicious.

1. 01

   Trim the Brussels sprouts, make an incision in each stalk and remove the outer leaves. Peel and finely dice the onion. Peel and finely chop the garlic.

2. 02

   Melt the butter in a saucepan over a low heat and sweat the diced onion and garlic in it.

3. 03

   Deglaze with the cream and milk and bring briefly to the boil. Add the Brussels sprouts and caraway seeds to the boiling liquid. Simmer for 5-7 minutes, stirring constantly. Transfer the sprouts and sauce to a large ovenproof dish.

4. 04

   Cut the bacon into thin strips and fry in a non-stick frying pan without added fat until crisp. Fold the bacon into the sprouts. Grate the Pecorino and scatter it over the sprouts.

5. 05

   Bake the gratin at 180°C (top and bottom heat) for 15 minutes until golden brown. Garnish with freshly snipped chives before serving.