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Brussels, Bacon and Leek Gratin with an Oaty Blue Cheese Crumble

Brussels, Bacon and Leek Gratin with an Oaty Blue Cheese Crumble

Brought to you by: OcadoLife
    8 serving

Prep time:

Cook time:

Serves: 8

Gill Meller is a food writer, stylist, author and cookery teacher who has been part of the River Cottage team for 11 years. His Brussels, Bacon and Leek Gratin with an Oaty Blue Cheese Crumble is hearty enough to work as a meal in its own right, but it makes a fitting side to a festive lunch or a roast dinner. Skip the bacon if you want to make it veggie, and if you prefer, try cheddar and walnuts in place of stilton and hazelnuts.
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  • 400g brussels sprouts, trimmed and cut into 2-3mm-thick shreds
  • 2 leeks, sliced into 1cm-thick rounds
  • 135g butter (any type; 100g cold and cubed)
  • 150g smoked bacon lardons
  • 2 garlic cloves, crushed or grated
  • 2 tbsp plain flour, plus 100g for the crumble
  • 400ml whole milk, warmed
  • 1 heaped tsp wholegrain mustard
  • 1 small bunch of flat-leaf parsley, leaves picked and chopped
  • 40g jumbo oats
  • 25g hazelnuts, bashed
  • 50g blue cheese, such as stilton
  • ½ small bunch of thyme, leaves picked and roughly chopped


Step 1

Preheat the oven to 200°C/180°C fan/gas 6. Cook the sprouts and leeks in a large pan of boiling, salted water for 3-4 mins, then drain and set aside.

Step 2

Return the pan to a medium heat and add 35g butter. When bubbling, stir in the bacon lardons and cook for 3-4 mins, until starting to caramelise at the edges. Add the garlic, stir for 30 secs, then stir in 2 tbsp flour. Cook for 1 min, stirring regularly, then pour in the milk. Turn up the heat and use a balloon whisk to stir the mixture as it thickens, working out any lumps as you do, until you have a thick white sauce. Stir in the mustard and season to taste with salt and pepper.

Step 3

Tip the cooked sprouts and leeks into the sauce along with the parsley and gently mix to combine; season. Spoon into an ovenproof dish (about 30cm x 20cm). Set aside while you prepare the crumble.

Step 4

Combine the 100g cold cubed butter, 100g flour, oats and hazelnuts in a bowl. Rub together with your fingers to make a mostly even crumb, leaving a few bigger clumps for texture. Crumble the blue cheese into the mixture, add the chopped thyme and gently stir.

Step 5

Scatter the crumble over the sprout and leek filling, making sure it’s all covered.

Step 6

Bake in the oven for 15-20 mins, or until the crumble top is crunchy and golden and the filling is bubbling (and smells divine). Remove from the oven and leave to stand for 5-10 mins before serving. Leftovers will keep in the fridge for 2 days, or freeze at the end of step 5 for up to 1 month; defrost fully before cooking.

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