Sprout & Nduja Gratin
This is the kind of golden, bubbling side dish that steals the show at a Christmas table or alongside any wintry roast. Charred sprouts, a creamy-spicy nduja sauce and a crisp cheesy topping come together in one pan for something indulgent, cosy and completely irresistible.
Serves 4-6 as a side
P.s. This is Day 3 of my ‘12 Days of Sproutmas’ series on socials!
Tips & Tricks
Pan Choice: A cast-iron or ovenproof sauté pan (around 26–28 cm / 10–11 in) works perfectly.
Cream Matters: It must be double cream – anything lighter is more likely to split.
Cheese Options: Parmesan is listed, but Gruyère, Comté or Grana Padano also work well.
Heat Level: Add extra nduja after tasting if you want more spice.
Ingredients.
A splash of neutral cooking oil
½ white onion, or 2 echalion shallots
2 garlic cloves
1 tsp dried thyme, or a few sprigs of fresh (leaves removed)
300g Brussels sprouts
150ml double cream
2 heaped tbsp nduja paste
1 tsp honey
100g mozzarella, fresh or grated
60g breadcrumbs
40g grated parmesan, or cheddar/any strong, melty cheese
1 tbsp extra-virgin olive oil
Salt & black pepper
Equipment.
sharp knife & chopping board
cast iron/oven-safe skillet/sauté pan
Method.
Heat the oven to 200°C fan / 220°C conventional / 430°F.
Dice the onion/shallots and finely chop the garlic
Warm the oil in an ovenproof frying pan over medium heat. Add the onion/shallots, garlic and dried thyme. Cook for 5–10 minutes until soft. Transfer to a separate dish.
Meanwhile, trim the sprouts, remove any brown outer leaves and halve them (or quarter the larger ones).
Turn the heat up to high, add a splash more oil if needed, then add the sprouts. Season and cook for 5–8 minutes, stirring occasionally, until they take on a deep, golden char.
Pour in the 150ml cold water and let it bubble for a minute to steam the sprouts and lower the pan temperature.
Reduce the heat to medium. Add the onions back in along with the double cream, nduja and honey. Stir until the nduja melts into the sauce. Taste and adjust seasoning.
Bring to a gentle simmer, then immediately turn the heat off. The mixture should look saucy and loose; add a small splash of water to loosen if needed.
Tear the mozzarella over the top, sprinkle with the breadcrumbs, then finish with the parmesan. Drizzle with a little EVOO.
Bake for 20 minutes, until golden, bubbling and crisp on top.
