A great gratin bake with bacon & brussel sprouts! Coated in an extra creamy, mustard-infused cheese sauce, crispy bacon, brussel sprouts, earthy spinach & silky onion is crowned with a layer of pan-toasted pankocrumbs. Baked until a golden dome, this gratin dish is simply gorgeous. Served on a bed of jasmine rice and garnished with almonds for crunch.
Bacon & Brussel Sprouts Gratin
Bacon & Brussel Sprouts Gratin
with jasmine rice & toasted almonds
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Brussels Sprouts
- Creme Fraiche
- Diced Pork Bacon
- Fresh Cream
- Grated Italian-style Hard Cheese
- Jasmine Rice
- Onion
- Onions
- Panko Breadcrumbs
- Piquanté Peppers
- Spinach
- Wholegrain Mustard
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter
- Paper Towel
FLUFFY RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Almonds & CRUMB
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil and a knob of butter. Add the breadcrumbs and fry until golden, 1-2 minutes (shifting occasionally). Mix through the cheese and remove from the pan.
BRUSSELS SPROUTS
Return the pan to high heat with a drizzle of oil. Fry the brussels sprouts cut-side down until charred, 3-4 minutes. Give them a shift, and fry until al dente, 2-3 minutes. Remove the pan and season.
GET IT TOGETHER!
Return the pan to medium heat with a drizzle of oil. Add the bacon and the onion and fry until the onion is soft and the bacon is browned, 3-4 minutes (shifting occasionally). Remove from the heat and mix in the crème fraîche, the cream, the charred brussel sprouts, the mustard, the Spinach, seasoning, and 50ml [100ml]|#7DA0D7 of warm water. Place the mixture in an ovenproof dish and sprinkle over the cheesy crumb. Pop in the hot oven and bake until the cheese is melted, 8-10 minutes.
THE GREAT GRATIN!
Plate up the steaming rice and top with a hearty helping of the bacon & brussel sprout gratin. Scatter over the peppers and toasted nuts. Enjoy, Chef!
FLUFFY RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Almonds & CRUMB
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil and a knob of butter. Add the breadcrumbs and fry until golden, 1-2 minutes (shifting occasionally). Mix through the cheese and remove from the pan.
BRUSSELS SPROUTS
Return the pan to high heat with a drizzle of oil. Fry the brussels sprouts cut-side down until charred, 3-4 minutes. Give them a shift, and fry until al dente, 2-3 minutes. Remove the pan and season.
GET IT TOGETHER!
Return the pan to medium heat with a drizzle of oil. Add the bacon and the onion and fry until the onion is soft and the bacon is browned, 3-4 minutes (shifting occasionally). Remove from the heat and mix in the crème fraîche, the cream, the charred brussel sprouts, the mustard, the Spinach, seasoning, and 50ml [100ml]|#7DA0D7 of warm water. Place the mixture in an ovenproof dish and sprinkle over the cheesy crumb. Pop in the hot oven and bake until the cheese is melted, 8-10 minutes.
THE GREAT GRATIN!
Plate up the steaming rice and top with a hearty helping of the bacon & brussel sprout gratin. Scatter over the peppers and toasted nuts. Enjoy, Chef!
FLUFFY RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Almonds & CRUMB
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil and a knob of butter. Add the breadcrumbs and fry until golden, 1-2 minutes (shifting occasionally). Mix through the cheese and remove from the pan.
BRUSSELS SPROUTS
Return the pan to high heat with a drizzle of oil. Fry the brussels sprouts cut-side down until charred, 3-4 minutes. Give them a shift, and fry until al dente, 2-3 minutes. Remove the pan and season.
GET IT TOGETHER!
Return the pan to medium heat with a drizzle of oil. Add the bacon and the onion and fry until the onion is soft and the bacon is browned, 5-6 minutes (shifting occasionally). Remove from the heat and mix in the crème fraîche, the cream, the charred brussel sprouts, the mustard, the Spinach, seasoning, and 150ml [200ml]|#7DA0D7 of warm water. Place the mixture in an ovenproof dish and sprinkle over the cheesy crumb. Pop in the hot oven and bake until the cheese is melted, 10-12 minutes.
THE GREAT GRATIN!
Plate up the steaming rice and top with a hearty helping of the bacon & brussel sprout gratin. Scatter over the peppers and toasted nuts. Enjoy, Chef!
FLUFFY RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Almonds & CRUMB
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil and a knob of butter. Add the breadcrumbs and fry until golden, 1-2 minutes (shifting occasionally). Mix through the cheese and remove from the pan.
BRUSSELS SPROUTS
Return the pan to high heat with a drizzle of oil. Fry the brussels sprouts cut-side down until charred, 3-4 minutes. Give them a shift, and fry until al dente, 2-3 minutes. Remove the pan and season.
GET IT TOGETHER!
Return the pan to medium heat with a drizzle of oil. Add the bacon and the onion and fry until the onion is soft and the bacon is browned, 5-6 minutes (shifting occasionally). Remove from the heat and mix in the crème fraîche, the cream, the charred brussel sprouts, the mustard, the Spinach, seasoning, and 150ml [200ml]|#7DA0D7 of warm water. Place the mixture in an ovenproof dish and sprinkle over the cheesy crumb. Pop in the hot oven and bake until the cheese is melted, 10-12 minutes.
THE GREAT GRATIN!
Plate up the steaming rice and top with a hearty helping of the bacon & brussel sprout gratin. Scatter over the peppers and toasted nuts. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Bacon & Brussel Sprouts Gratin?
The preparation time for Bacon & Brussel Sprouts Gratin with jasmine rice & toasted almonds is between 25 and 45 minutes.
What is the total time required to make Bacon & Brussel Sprouts Gratin with jasmine rice & toasted almonds?
The total time required to make Bacon & Brussel Sprouts Gratin with jasmine rice & toasted almonds is between 40 and 60 minutes.
How many servings does Bacon & Brussel Sprouts Gratin provide?
4 servings
What are the main ingredients in Bacon & Brussel Sprouts Gratin?
Almonds, Brussels Sprouts, Creme Fraiche, Diced Pork Bacon, Fresh Cream, Grated Italian-style Hard Cheese, Jasmine Rice, Onion, Onions, Panko Breadcrumbs, Piquanté Peppers, Spinach, Wholegrain Mustard
What is the nutritional information of Bacon & Brussel Sprouts Gratin?
Calories: 1617, Carbs: 97 grams, Fat: grams, Protein: 63.3 grams, Sugar: 14.8 grams, Salt: 2808 grams
How do I prepare Bacon & Brussel Sprouts Gratin?
THE GREAT GRATIN!: Plate up the steaming rice and top with a hearty helping of the bacon & brussel sprout gratin. Scatter over the peppers and toasted nuts. Enjoy, Chef! GET IT TOGETHER!: Return the pan to medium heat with a drizzle of oil. Add the bacon and the onion and fry until the onion is soft and the bacon is browned, 3-4 minutes (shifting occasionally). Remove from the heat and mix in the crème fraîche, the cream, the charred brussel sprouts, the mustard, the spinach, seasoning, and 50ml [100ml]|#7DA0D7 of warm water. Place the mixture in an ovenproof dish and sprinkle over the cheesy crumb. Pop in the hot oven and bake until the cheese is melted, 8-10 minutes. BRUSSELS SPROUTS: Return the pan to high heat with a drizzle of oil. Fry the brussels sprouts cut-side down until charred, 3-4 minutes. Give them a shift, and fry until al dente, 2-3 minutes. Remove the pan and season. GOLDEN ALMONDS & CRUMB: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil and a knob of butter. Add the breadcrumbs and fry until golden, 1-2 minutes (shifting occasionally). Mix through the cheese and remove from the pan. FLUFFY RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Bacon & Brussel Sprouts Gratin?
Almonds, Brussels Sprouts, Creme Fraiche, Diced Pork Bacon, Fresh Cream, Grated Italian-style Hard Cheese, Jasmine Rice, Onion, Onions, Panko Breadcrumbs, Piquanté Peppers, Spinach, Wholegrain Mustard
How many calories does Bacon & Brussel Sprouts Gratin have?
1617 calories
How much fat content does Bacon & Brussel Sprouts Gratin have?
grams
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