Brussel Sprouts & Bacon Gratin


600g brussel sprouts

1 Tbsp olive oil

2 rashers streaky bacon, cut into pieces

200g pouch Tatua Cheese Sauce, heated in a microwaveable jug

¼ cup each: chunky fresh breadcrumbs, grated parmesan

olive oil spray


  1. Preheat the oven to 200°C and lightly grease a gratin dish.
  2. Remove the outside leaves from the brussel sprouts and cut a cross at the end of each stem.  Cook the brussel sprouts in a large pan of boiling, salted water for 5 minutes, or until they are just tender.  Drain.
  3. Meanwhile, heat the olive oil in a small pan over a medium heat.  Cook the bacon for 3-4 minutes until it is crisp.
  4. Arrange the brussel sprouts in the gratin dish and spoon over the warm Tatua Cheese Sauce.  Scatter over the bacon pieces and top with the breadcrumbs and parmesan.  Spray the gratin with a little olive oil spray.
  5. Bake the gratin in the preheated oven for 10-15 minutes, or until it is golden and bubbling around the edges. Serves 4
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