Roasted sprout gratin with bacon-cheese sauce

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(4 ratings)

Prep: 15 mins Cook: 40 mins

Easy

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: per serving (6)

  • kcal339
  • fat18g
  • saturates9g
  • carbs25g
  • sugars8g
  • fibre8g
  • protein18g
  • salt1g
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Ingredients

  • 800g Brussels sprout
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 85g bacon lardon
  • 85g fresh breadcrumb
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 400ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g plain flour
  • 2 tsp English mustard powder
  • 100g Gruyère, grated
    Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 25g parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

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Comments, questions and tips

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catie74
3rd Dec, 2016
We all love this as a main course comfort food family dinner. Thankfully my kids love Sprouts so there are never any complaints
sgcookie
23rd Dec, 2013
5.05
I don't use the mustard - I do not feel it in this combination. Delicious!!
marthaeve
7th Dec, 2013
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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