Sherried Sprout & Savoy Gratin Recipe

Preheat the oven to 375°F (190°C).

In a large pot of salted boiling water, blanch the Brussels sprouts for 3 minutes. Drain and set aside.

In a separate pot of salted boiling water, blanch the sliced Savoy cabbage for 2 minutes. Drain and set aside.

In a large skillet, heat some olive oil over medium heat. Add the minced garlic and sauté until fragrant.

Add the blanched Brussels sprouts and Savoy cabbage to the skillet and sauté for 5 minutes, until slightly softened.

In a separate saucepan, heat the heavy cream and sherry over medium heat until simmering.

Add the grated Gruyere cheese to the cream mixture and stir until melted and smooth.

Season with salt and pepper to taste.

Pour the cream mixture over the Brussels sprouts and Savoy cabbage in the skillet. Stir to coat evenly.

Transfer the mixture to a greased baking dish and spread it out in an even layer.

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.

Remove from the oven and let cool for a few minutes before serving.

Garnish with chopped parsley before serving.