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Brussels Sprout, Bacon and Cheddar Gratin

6-8 people

30 minutes

Take your sprouts to the next level, in this cheesy, creamy gratin. A decadent side to serve at your festive feast or to accompany a roast.

5 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 200C. Trim and halve the sprouts, put them into an oven-proof dish, drizzle with oil and season with salt and pepper. Roast for 10 minutes.
  2. Chop the bacon into thin strips then fry in a pan until crispy. Remove with a slotted spoon. Fry the onions in the bacon fat with the butter, for five minutes, until soft.
  3. Add the cream to the pan and bring to the boil, stir in half of the cheddar and season with the nutmeg and a pinch of salt and pepper.
  4. Stir the bacon into the sprouts and pour over the cream. Sprinkle the rest of the cheddar over the sprouts and put under a hot grill for 5 minutes, until bubbling and golden.


  • 750g Brussels sprouts
  • 150g smoked streaky bacon
  • 1 organic brown onion, chopped
  • 500ml double cream
  • 80g organic cheddar, grated

What you'll need

  • 1 tbsp butter
  • 1/2 tsp freshly grated nutmeg
  • 100g breadcrumbs
  • Salt & pepper
  • A drizzle of olive oil

What’s in this recipe


Organic Brussels Sprouts

1 Net (~500g)



The Real Cure Co.

Dorset Dry Cured Streaky Bacon (Nitrate & Nitrite Free)

Oak Smoked (200g)




Organic Onions - Brown

1 Bag (1.5kg)


Berkeley Farm

Organic Double Cream