Quick cassler and Brussels Sprouts Gratin
- 450g (1 lb) cassler, sliced
- 450g (1 lb) Brussels sprouts, trimmed and halved
- 300g (1 1/4 cups) shredded mozzarella cheese, for garnish
- 300ml (1 1/4 cups) heavy cream
- 115g (1/2 cup) butter
- 1 yellow onion, thinly sliced
- 1/2 bunch of fresh parsley, for garnish
- 1/2 bunch of fresh chives, for garnish
1. Preheat your oven to 375°F (190°C).
2. Sauté sliced onion and Brussels sprouts in butter in a large skillet until the onion is translucent and the sprouts are tender.
3. In a separate saucepan, bring heavy cream to a simmer and let it reduce slightly, stirring occasionally.
4. Grease a 9x13-inch (23x33cm) baking dish and create a layer of sautéed sprouts and onions.
5. Top with a layer of sliced cassler, also known as Swedish cured pork loin, then sprinkle with shredded mozzarella cheese.
6. Repeat this process until all ingredients are used, finishing with a layer of cheese on top.
7. Pour the reduced heavy cream over the layers.
8. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
9. Remove from the oven and let it rest for 5 minutes before serving.
10. Garnish with parsley and chives before serving.
- skillet
- saucepan
- 9x13-inch baking dish
- oven
- wooden spoon
- cutting board
- knife
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