Ingredients

• 500 g Brussels sprouts
• 130 g Emmental cheese
• 80 g butter
• a shallot
• salt

For the gratin sprouts recipe, clean the sprouts and prelessateli in abundant boiling water, slightly salted, for about 8 '. Drain them then sauté them in a pan with 50 g of butter in which you will have dried the chopped shallots.
Grease a baking dish that contains the sprouts in a single layer and pour them with their cooking base. Season them lightly, sprinkle them with the cheese in strips and bake them with butter. Pass them for 15 'in the oven at 200 ° and serve hot.

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