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Roasted sprout gratin with bacon-cheese sauce

Roasted sprout gratin with bacon-cheese sauce

Name: Roasted sprout gratin with bacon-cheese sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 800g brussels sprouts; 1 tbsp sunflower oil; 85g bacon lardon; 85g fresh breadcrumb; 25g butter; 400ml milk; 50g plain flour; 2 tsp English mustard powder; 100g gruyère grated; 25g parmesan grated

Sarah Cook

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.7 out of 5.8 ratingsRate

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Have a sprout-hater to feed? They might not be able to resist this indulgent creamy bake with gruyère and parmesan cheese and crispy bacon

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Ingredients

Nutrition

Units:

MetricUS

800g brussels sprouts
1 tbsp sunflower oil
85g bacon lardon
85g fresh breadcrumb
25g butter
400ml milk
50g plain flour
2 tsp English mustard

powder
100g gruyère

grated
25g parmesan

grated

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Nutrition: per serving (6)

kcal339
fat18g
saturates9g
carbs25g
sugars8g
fibre8g
protein18g
salt1g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Halve any large sprouts and toss them with the oil and some seasoning in a roasting tin or ovenproof dish. Roast for 20 mins until the sprouts are tender and turning golden.
step 2

Meanwhile, put the bacon lardons in a cold frying pan and place over a medium-low heat. Gently fry the lardons so the fat melts out into the pan as they crisp. When golden brown and crisp, remove from the pan with a slotted spoon. Add the breadcrumbs and crisp up in the bacon fat until golden and crunchy. Remove from the pan to cool, then clean the pan.
step 3

Melt the butter in the pan with 2 tbsp of the milk, then stir in the flour and mustard powder for 2 mins to make a paste. Gradually whisk in remaining milk, until you have a smooth sauce. Use a spoon again to stir and cook until the sauce comes to the boil and thickens. Turn off the heat and stir in the cheese until melted. Taste and season.
step 4

Tip the sprouts into a baking dish, scatter with the crisp bacon lardons, then spoon over the sauce and scatter with the crispy crumbs. Can be cooled, covered and chilled for up to 48 hrs before baking. Bake gratin for 10 mins (or 20 mins from chilled) at 200C/180C fan/gas 6 until piping hot and bubbling.

Recipe from Good Food magazine, December 2013

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A star rating of 4.7 out of 5.8 ratings

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