Au Gratin made with leftover Brussels Sprouts – Respect Food

Au Gratin made with leftover Brussels Sprouts

If you're looking to make use of your leftover Brussels sprouts and bacon from Christmas, here is a delicious recipe you won't be able to resist. You'll see that once topped with bechamel sauce, it looks as great as it tastes.
*Inspired by Grundig's Respect Food Campaign in partnership with Food for Soul.

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45 Min.
Chefs Special


For 4/6 Persons
900g Brussels sprouts
100g bacon, chopped
20g butter
1 garlic clove
For Béchamel Cream
50g butter
500g flour
500g milk


In a non-stick pan, put the butter, the garlic and the bacon, brown for 4-5 minutes over a low heat and finally add the Brussels sprouts. Turn off the heat and remove the garlic.

Meanwhile prepare the béchamel, melt the butter in a saucepan, add the flour and cook it until the mixture comes away from the edges, add the milk and stir until it thickens.

Butter a baking dish, pour the sprouts and sprinkle with the béchamel. Bake at 180°C for 20 minutes.