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Creamy Brussels Sprout and Leek Gratin

Prep Time10 minutes
In Slow cooker4 hours
Course: Main Course
Cuisine: Keto
Servings: 4 people

Equipment

  • 1 Slow Cooker
  • 1 Mixing Bowl

Ingredients

  • 2 small Leeks halved and sliced
  • 400 grams Brussels Sprouts quartered
  • 125 ml Cream
  • 40 grams Almond Meal
  • 50 grams Cheese - Parmesan grated
  • 100 grams Cheese - Cheddar grated
  • 50 grams Butter cut into small cubes
  • Salt and Pepper to taste

Instructions

  • Place the leeks and Brussels sprouts in the bowl of your slow cooker.
  • Pour cream over top and stir through.
  • Place the butter in a mixing bowl with the almond meal, parmesan cheese and a pinch of salt and pepper.
    Using a fork, cut it together until crumbly.
  • Scatter on top of the vegetables in your slow cooker and top with the cheddar cheese.
  • Cover and cook on high for two hours or low for four until the vegetables are fork-tender.