Easy Brussels Sprouts Gratin with Swiss and Parmesan

Directions

Preheat oven to 400F/200C Trim the stem ends from the brussels sprouts and cut each one into halves or quarters Put the cut brussels sprouts into a salad spinner or colander and wash well with cold water. Spin dry very well Put dried brussels sprouts into a bowl and toss with 1 tablespoon olive oil, dried thyme, and a little freshly ground black pepper. Use a hand grater to finely grate the swiss cheese until you have about a cup . Mix together the light mayo, mayo, lemon juice , Dijon, and a few grinds of black pepper, then stir in the grated cheese to make the gratin topping. Mist or brush a large non-stick frying pan with olive oil and heat over medium-high heat until it feels hot when you hold your hand there. Add the brussels sprouts and cook, stirring occasionally, until sprouts have turned bright green and started to brown slightly, about 6 minutes. Put sprouts into a gratin dish and spread into a flat layer. Put spoonfuls of the gratin topping in several spots over the top; then use a rubber scraper to spread the topping out into a thin layer. Sprinkle the coarsely-grated Parmesan over the top. Put the dish into the preheated oven and bake 20-25 minutes, or until the top is nicely browned and the mixture is heated through. Serve hot.