Sprout gratin with mustard and crispy bacon recipe
Brussels sprouts may not have the best reputation, but we're here to tell you this sprout gratin recipe will change everyone's mind. The addition of a Gruyère-based cheese sauce and crispy bits of bacon blend the nutty, earthy brassica flavour with a well-loved pairing of salty pork and savoury cheese.
See method- Serves 6
- 20mins
- 323 calories / serving
Ingredients
- 750g (1½lb) Brussels sprouts, halved
- 1 x 250g pot crème fraîche
- 1 tbsp grainy mustard
- 50ml (2fl oz) semi-skimmed milk
- 100g (31⁄2oz) Gruyère, grated
- 4 rashers smoked streaky bacon, chopped
Each serving contains
- Energy
- 1335kJ 323.0kcal
- Fat
- 28g
- Saturates
- 16g
- Salt
- 0.9g
- Sugars
- 5g
of the Reference intake
Carbohydrate 6.6gProtein 12.4gFibre 4.9g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Cook the Brussels sprouts in a large pan of boiling salted water for 3 minutes, drain and refresh in iced water. Lightly butter a large 28cm x 22cm oven-proof dish and add the sprouts.
- Fry the bacon pieces in a frying pan over a medium heat until crisp. set aside. Mix together the crème fraîche , mustard and milk and pour over the sprouts. scatter with the gruyere and the bacon. Bake for 15- 20 minutes, until bubbling and golden. Serve immediately.
- See more Christmas recipes .
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
