Brussels Sprout and Spinach Gratin

Name: Brussels Sprout and Spinach Gratin
Yield: 4 servings
Cuisine: American
Ingredients: 10 Brussels sprouts; 1 bunch Spinach; 100 grams Penne; 5 slice Bacon; 2 Boiled eggs; 1 can White Sauce; 100 ml Milk; 1 Consomme soup stock cube; 1 Cheese; 1 Salt and pepper

cookpad.japan @cookpad_jp

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

The baking time differs depending on your oven so adjust accordingly. Recipe by Sachikoloves

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

The baking time differs depending on your oven so adjust accordingly. Recipe by Sachikoloves

cookpad.japan @cookpad_jp

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

The baking time differs depending on your oven so adjust accordingly. Recipe by Sachikoloves

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

The baking time differs depending on your oven so adjust accordingly. Recipe by Sachikoloves

Saved

Ingredients

4 servings

10Brussels sprouts
1 bunchSpinach
100 gramsPenne
5 sliceBacon
2Boiled eggs
1 canWhite Sauce
100 mlMilk
1Consomme soup stock cube
1Cheese
1Salt and pepper

Saved

Steps

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℃.