Sprout and bacon gratin with red Leicester cheese

By Kitchen Exile January 31, 2020 BBQ, recipes, sprout and bacon gratin

Believe it or not sprouts are still in season. This vegetable is often seen just as a side dish purely for the Christmas table. I have to be honest, I wasn't the worlds biggest fan growing up, but I've come up with other dishes rather than just serving them as plain old boiled sprouts. This dish will serve two quite nicely as a main or 4 people as a side dish.

2 large potatoes finely sliced
250g sprouts cleaned and sliced
2 cloves garlic finely sliced
150g smoked bacon lardons
50g red Leicester cheese grated
Salt and pepper to season
150ml cream
20g salted butter

In a dry pan on a medium heat, fry off the lardons until they start to release their oil
Add the garlic and sprouts and continue to cook for a further 10 minutes
Turn the pan off and allow to cool
In a baking dish start to layer the sprout mix and sliced potatoes,begin with sprouts and layer the potatoes on top, season with a little salt and pepper and add some grated cheese
Continue with the layers until the top is just potatoes
Pour over the cream, and dot with the butter on top
Cook at 180c (fan) 190c (normal) or set your BBQ up at 180c indirect for 1 hour
After 40 minutes add the cheese (if you add it earlier it will burn) and cook for a further 20 minutes