Pic of Brussels sprouts and bacon gratin

Brussels sprouts and bacon gratin

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Brussels sprouts and bacon gratin

Main Serves 6 55 min
This recipe can be a luxurious festive side, but is rich enough to be a meal in itself. Sprouts, almonds and bacon are a classic combination, uniting sweet greenery, smoky saltiness and a good crunch.


  • 675g Brussels sprouts, trimmed
  • 100g smoked streaky bacon lardons
  • 15g flaked almonds
  • 15g butter
  • 1 tbsp sunflower oil
  • 300ml double cream
  • dash of lemon juice
  • 4 tbsp fresh breadcrumbs
  • 3 tbsp Parmesan, grated
  • salt and pepper


Prep time: 15 min
Cooking time: 40 min
  • Step 1

    Preheat oven to 200°C/Gas 6. Simmer the sprouts in salted water until almost but not quite cooked (around 4 minutes). Drain thoroughly, and cut in half.
  • Step 2

    Sauté the lardons and almonds in the butter and oil in a wide frying pan until lightly browned. Add the sprouts and cook for a further 2-3 minutes, stirring almost constantly
  • Step 3

    Add the double cream, bring up to the boil and let it bubble away merrily for 2-4 minutes until reduced to a rich sauce. Season with a touch of salt and plenty of pepper. Draw off the heat, stir in a dash of lemon juice, then spoon into a gratin dish
  • Step 4

    Mix the breadcrumbs and Parmesan and scatter evenly over the sprouts. Bake for about 20 minutes until the top is golden brown. Serve when the cream has stopped bubbling.