Brussels Sprout and Spinach Gratin

Brussels Sprout and Spinach Gratin

This dish contains plenty of seasonal winter vegetables, and will warm you right up. It's an easy gratin made with canned white sauce.

Ingredients: 4 servings

Brussels sprouts
1 bunch
100 g
5 slices
Boiled eggs
White Sauce
1 can
100 ml
Consomme soup stock cube
as needed
Salt and pepper
to taste


1. Cut the Brussels sprouts in half. Wash the spinach well, and cut into 4 cm lengths. Cut the bacon into 3 cm wide strips.
2. Boil the penne according to the instructions on the package. When there is 1 minute left, add the Brussels sprouts, and boil together.
3. Pour the canned white sauce into a bowl. Crush the consomme soup stock cube, and add to the bowl with the milk. Mix well with a whisk.
4. Heat 1 tablespoon of butter (or vegetable oil) in a frying pan, stir-fry the bacon and spinach, then sprinkle with salt and pepper.
5. Mix the white sauce, penne, Brussels sprouts, stir-fried spinach, and bacon, then put into a gratin dish.
6. Top with sliced boiled eggs, and plenty of cheese, then bake in the oven for 12 - 13 minutes at 230℃.

Story Behind this Recipe

I created this recipe because I wanted to eat plenty of winter vegetables.