Gratin of Brussels sprouts with lardons, cream and

Name: Gratin of Brussels sprouts with lardons, cream and almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 900 grams brussels sprouts trimmed; 20 grams butter; 4 tablespoons sunflower oil; 150 grams bacon lardons, or rindless back, cut into short fat strips; 20 grams almonds flaked; 400 millilitres double cream; 2 1/2 teaspoons lemon juice; 5 1/2 tablespoons bread crumbs fresh white; 4 tablespoons parmesan, parmigiano-reggiano cheese, grated freshly; 1 x salt and black pepper freshly ground to taste

Servings: persons

1
Preheat the oven to 200C/400F/Gas 6.
2
Place the sprouts into a saucepan of simmering salted water and cook for 4 to 5 minutes, until almost cooked.
3
Drain thoroughly, allow to cool slightly, then cut in half.
4
Place the butter and oil into a wide frying pan over a medium heat.
5
Add the bacon lardons and almonds and saute for 3 to 4 minutes, until lightly browned.
6
Add the sprouts and saute for a further 2 to 3 minutes, stirring constantly.
7
Add the cream and bring the mixture to the boil.
8
Boil for 2 to 4 minutes, until the cream has reduced to a rich sauce.
9
Season to taste with salt and freshly ground black pepper.
10
Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish.
11
Mix the breadcrumbs and parmesan cheese together in a bowl, then sprinkle evenly over the top of the sprout mixture.
12
Place into the oven and bake for 18 to 20 minutes, until the top is golden-brown and the cream visibly boiling.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 900 grams brussels sprouts trimmed, 20 grams butter, 4 tablespoons sunflower oil, 150 grams bacon lardons, or rindless back, cut into short fat strips, and more.

Yes, Gratin of Brussels sprouts with lardons, cream and almonds falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gratin of Brussels sprouts with lardons, cream and almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions