Roasted sprout gratin with bacon-cheese sauce

Roasted sprout gratin with bacon-cheese sauce

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 6 - 8

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

Nutrition and extra info

Nutrition info

Nutrition per serving (6)

kcalories
339
protein
18g
carbs
25g
fat
18g
saturates
9g
fibre
8g
sugar
8g
salt
1g

Ingredients

  • 800g Brussels sprouts
  • 1 tbsp sunflower oil
  • 85g bacon lardons
  • 85g fresh breadcrumbs
  • 25g butter
  • 400ml milk
  • 50g plain flour
  • 2 tsp English mustard powder
  • 100g Gruyère, grated
  • 25g Parmesan, grated

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Method

  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.
  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.
  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.
  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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Comments

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sgcookie's picture
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I don't use the mustard - I do not feel it in this combination. Delicious!!

marthaeve's picture

definately a firm favorite, would eat it on its own! had no mustard powder only plain mustard but would use a bit more next time. give it a 5

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