Brussels sprouts and bacon gratin

Brussels are elevated to a new level with the addition of a bacon, breadcrumb and cheese topping. Freeze your gratin and topping separately, then defrost fully in the fridge overnight before baking on the day.

Ingredients

Serves: 4

Ready in: 40 mins, plus freezing and defrosting

• 2 x 200g packs Co-op Peeled Brussels Sprouts, halved
• 1½ tbsp sunflower oil
• 300ml pot Co-op Double Cream
• 1 tbsp Dijon mustard
• 230g pack Co-op Irresistible Dry Cured Smoked Streaky Bacon, chopped into small pieces
• 85g fresh breadcrumbs
• 50g Cheddar, grated

Method

1. Heat the oven to 200°C/fan 180°C/gas 6. Arrange the sprouts cut-side up in a roasting dish, then drizzle with the oil and roast for 20 mins until turning golden.
2. Whisk the cream with the mustard in a bowl and season.
3.  Take the sprouts out of the oven and set aside in a baking dish. Meanwhile put the bacon in a frying pan and cook until crispy.
4.  Remove the crispy bacon with a slotted spoon, add the breadcrumbs to the pan and cook in the bacon fat for a few mins until golden.
5.  Pour the cream mixture carefully around the sprouts. To bake immediately, follow the instructions in step 7.
6.  If you’re making this dish ahead of Christmas Day, allow the sprouts and cream to cool, then cover and chill for up to 2 days in the fridge or freeze for up to a month. Put the bacon, breadcrumb and grated Cheddar topping mixture in a separate sealed bag and store as per the sprouts. If frozen, allow the sprout gratin and the topping mixture to defrost completely before baking.
7.  Heat the oven to 200°C/fan 180°C/gas 6, scatter the sprouts with the bacon, breadcrumb and grated Cheddar topping and bake for 15-20 mins until bubbling and golden on top.