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Brussels Sprouts Gratin

Preparation time: 

The humble brussel, boiled and simply seasoned with salt, pepper and butter is a firm favourite of mine, but when you're wanting to entice the resistance brussel eater, you need to be a bit more creative!

This is a creamy, salty, crispy gratin, that would easily take the place of the traditional potato version.



A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Preheat the oven to 180°C
    2. Cook the bacon lardons in a large heavy based pan, over a medium heat, until crispy and the fat has rendered out. Using a slotted spoon, remove the lardons from the pan, reserving the bacon fat.
    3. Add the brussels sprouts and a couple of tablespoons of stock to the pan with the bacon fat. Cover and cook over a low heat until tender, stirring occasionally.
    4. Add the cream, cream cheese, a generous grating of nutmeg and season with salt and pepper. If the mixture looks too dry, add another bit of stock. Mix thoroughly and add to an ovenproof dish. Top with grated gruyere cheese and bake in the oven for 20 minutes until bubbly and golden.
    5. While the gratin cooks, get on with the walnuts. In a baking tray, add the walnuts, butter and a pinch of salt. Put it in the oven for a couple of minutes to melt the butter. Toss the walnuts in the butter and allow to toast for a further 7-10 minutes, until nicely golden. Keep a close eye as the walnuts can burn very easily. Allow to cool and roughly chop.
    6. At the end of cooking, sprinkle the gratin with the bacon lardons and walnuts, and bake for a couple of minutes.

    Bon app! R