• 500g potatoes, peeled and sliced
  • 1 small, brown onion, diced finely
  • ½ cup evaporated milk
  • ½ cup chicken (or vegetable) stock
  • 2 garlic cloves, crushed
  • Freshly ground black pepper
  • Shake of ground nutmeg
  • 500g Brussels sprouts, woody ends trimmed, halved (large ones quartered)
  • 100g pancetta, diced finely
  • ¼ cup shredded parmesan cheese
  • ¼ cup dried breadcrumbs


  1. Preheat the oven to 180°C.
  2. Combine the potatoes, onion, evaporated milk, stock, garlic, pepper and nutmeg in a medium-sized pot and stir to combine. Bring to the boil over a medium heat. Reduce heat, cover with a lid and simmer for 10 minutes.
  3. Put the prepared Brussels sprouts in a shallow baking dish, and pour the hot potato mix over, stirring gently to combine but not break up the vegetables. Cover with foil and bake in the preheated oven for 20 minutes.
  4. Combine the pancetta, cheese and breadcrumbs in a medium-sized bowl and rub together with clean hands to form a rough crumb. Sprinkle the crumb mixture over the Brussels sprouts and potatoes. Bake uncovered until the vegetables are just tender and crumb has browned, 20-30 minutes.
  5. Serve with your choice of meat (this is a lovely accompaniment to roast beef or spring lamb).

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