Brussels sprouts gratin
This epic festive side dish combines brussels sprouts with streaky bacon and a cheesy mustard breadcrumb topping, baked until golden and crisp
- 800g brussels sprouts, trimmed and halved
- 50g butter
- 50g plain flour
- 450ml whole milk
- 2tbsp double cream
- 1tbsp english mustard
- 75g smoked streaky bacon chopped
- 100g fresh breadcrumbs
- 25g parmesan, grated
- 1tbsp fresh thyme leaves
Step 1Bring a large pan of water to the boil and cook the sprouts for 5 mins before draining well and setting aside to dry.
Step 2Melt the butter in a pan then add the flour, stirring and cooking for 2 mins. Remove from the heat before whisking in the milk a little at a time until the mixture is smooth and all the milk has been added. Return to the heat and cook until boiling and thickened, stirring continuously. Remove from the heat again and stir in the cream and mustard, seasoning to taste. Put the sprouts in a large bowl and stir in the sauce, mixing well, then transfer to 2.5-litre baking dish.
Step 3Heat the oven to 200C/fan 180c/gas 6. Dry fry the chopped bacon in a large frying pan over a medium heat until golden and slightly crisp. Stir the bacon pieces through the breadcrumbs, along with the parmesan and thyme leaves, mixing well. Scatter the breadcrumb mixture over the sprouts and bake for 20-25 mins or until golden and crisp.