Gratin of Brussels Sprouts
Gratin of Brussels Sprouts



  • 900g trimmed sprouts
  • 20g butter
  • 4 tsp oil
  • 150g bacon lardons or pancetta
  • 20g flaked almonds
  • 400g heavy cream
  • 2.5 tsp lemon juice
  • 5 tbsp white breadcrumbs
  • 4 tbsp grated parmesan
  • Salt and pepper
  • Preheat the oven to 200C. Boil the sprouts in salted water for 5 mins, then drain, allow to cool slightly, and cut in half. Place the butter and oil in a frying pan, then fry the bacon lardons and almonds for 4 mins or until lightly coloured. Add the sprouts, and fry for 3 mins more.
  • Pour in the cream, and bring it all to a boil. Simmer for 3 mins, season well, and add the lemon juice before transferring to a gratin dish. Cover the top with a sprinkling of mixed breadcrumbs and parmesan, and bake in the oven for 20 mins. Serve as a delicious side to white meat, fish, or veggie dishes.
30 mins
8 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box