Roasted Sprout Gratin
Take your sprouts to the next level with this roasted sprout gratin.
Print Pin RateServings: 4
Ingredients
- 500 g Brussel sprouts
- 150 g Pancetta lardons
- 30 g Butter
- 30 g Flour
- 400 ml Whole milk
- 1 tsp Dijon mustard
- 75 g Strong cheddar grated
- 60 g Fresh breadcrumbs
Instructions
- Heat the oven to 180℃
- Toss the sprouts with a little oil and season with salt and pepper. Place them in a roasting tray and roast for about 15-20 minutes until they are tender and turning golden brown.
- Melt the butter in a saucepan over a medium heat, then add the flour and mix to make a paste. Cook for 2 minutes.
- Gradually pour in the milk, whisking continuously, until you have a smooth sauce. Cook until it has thickened slightly.
- Add the mustard and the cheese. Mix until the cheese has melted. Take it off the heat.
- Place the pancetta lardons into a cold pan with no oil. Cook on a high heat until it has turned crispy. Use a slotted spoon to take the pancetta out, and set it aside. Keep the fat in the pan.
- Fry the breadcrumbs in the pan, it will soak up the fat from the pancetta and start to turn crispy.
- When the sprouts are nicely golden, toss them with the crispy pancetta and place into an oven proof dish.
- Spoon the cheese sauce over, and then sprinkle the breadcrumbs over the whole thing.
- Bake for 12-15 minutes, until it is piping hot and bubbling.
4 comments on “Roasted Sprout Gratin”
Absolutely delicious!!
Can you make this a few days ahead and keep in the fridge? Thinking of making for Xmas Dinner!
Hi! Yes you can, I recommend making it up until the breadcrumbs are on top, then pop it into the fridge until you’re ready to bake it!
I apathetic towards Sprouts, but this takes them to the next level.