Brussels sprouts with cheese
A rich and indulgent Brussels sprout gratin with creamy sauce, crispy bacon, toasted almonds, and a golden topping - perfect for a festive side or comforting dinner.
Updated : 28 August, 2025
Easy
About 20 min.
Ingredients
900 grams
Brussels sprouts
20 grams
Butter
4 teaspoon
Sunflower oil
150 grams
Bacon
20 grams
Almond flakes
400 milliliters
Heavy cream
2 teaspoon
Lemon juice
5 tablespoon
Breadcrumbs
4 tablespoon
Parmesan
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C.
Step 2
Blanch the sprouts in simmering salted water for 4-5 minutes until almost tender, then drain, cool slightly, and cut in half.
Step 3
Heat the butter and oil in a wide frying pan over medium heat. Add the chopped bacon and chopped almonds, cooking gently for 3-4 minutes until lightly browned. Stir in the sprouts and cook for another 2-3 minutes.
Step 4
Pour in the cream and bring to a boil, cooking for 2-4 minutes until it thickens into a rich sauce. Season with salt, freshly ground black pepper, and stir in the lemon juice. Transfer the mixture to an ovenproof gratin dish.
Step 5
Combine the breadcrumbs and Parmesan in a bowl and sprinkle evenly over the sprouts. Bake in the oven for 20 minutes until the topping is golden-brown and the cream is bubbling. Serve directly from the dish once it has cooled slightly.