Brussels sprout and bacon gratin
Serves: 6-8
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Brussels sprout and bacon gratin
It’s hard to resist sprouts when they’re dressed up with bacon and bathed in cheesy cream. Punchy mustard and fresh thyme cut through the richness
Serves: 6-8
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
300Kcal
Fat
26gr
Saturates
14gr
Carbs
6gr
Sugars
4gr
Fibre
6gr
Protein
8gr
Salt
1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 130g smoked bacon lardons or pancetta
- 600g Brussels sprouts
- 200ml whipping cream
- 1 tbsp Dijon mustard
- 100g Stilton, crumbled
- 1 tbsp chopped fresh thyme
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Add the lardons or pancetta to a baking dish (about 20cm x 30cm) and roast for 12-15 minutes or until starting to crisp up.
- Meanwhile, trim the Brussels sprouts and halve if large. Add to a pan of boiling water and blanch for 2-3 minutes until just tender; drain really well.
- Drain off excess fat from the cooked bacon then mix in the sprouts. Stir together the cream, Dijon mustard and plenty of freshly ground black pepper and pour over the sprouts and bacon, then scatter the Stilton and thyme on top. If prepping ahead, cover and chill for up to 24 hours.
- Bake for 15-20 minutes until bubbling and golden.
