Creamy Cheese, Brussels Sprout and Almond Gratin

Forget about over-boiled sprouts, this gratin takes the little green veg to new heights by baking them in a delicious cheese sauce, with a crispy Parmesan and breadcrumb topping.

The Great British Bake Off: Winter Kitchen


Sprouts are not just for Christmas. Cooked like this, smothered in a silky, rich cheese sauce, they can give cauliflower or leeks a run for their money. This dish is seriously moreish and satisfying, ideal for warming you up on a cold, dark winter night.

Serves 4-6
Cook time: 35 min


500g waxy potatoes, peeled and cut into sprout-sized cubes
600g Brussels sprouts
150g light blue cheese, such as Cashel blue or Dorset blue, crumbled or chopped
200ml double cream
200ml full-fat milk
1 tbsp grain mustard
50g ground almonds
75g fresh white breadcrumbs
30g Parmesan cheese, freshly grated
salt and black pepper


Heat the oven to 180°C/350°F/gas 4. Par-boil the potatoes in boiling salted water for 6–8 minutes until almost tender, adding the sprouts for the final 2 minutes of cooking. Drain and tumble into a well-buttered ovenproof dish.

In a jug, combine the blue cheese, cream, milk, mustard and almonds. Season well with salt and pepper. Pour the mixture evenly over the sprouts and potatoes.

Mix together the breadcrumbs and Parmesan and scatter over the top. Place in the heated oven and bake for 25–30 minutes until golden and bubbling. Serve hot.

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