Brussels Sprouts Gratin

My family hasn’t always loved Brussels sprouts, but I continue to try different types of recipes using them, which seems to make us all like them more. I found this decadent recipe on Simply Recipes that looked amazing. This cheesy creamy baked gratin filled with caramelized shallots, bits of pancetta, and Brussels sprouts, was enjoyed by all and disappeared quickly. I think this is my new favorite Brussels sprouts recipe – it’s so delicious and it was fun to make too.

How to Make Brussels Sprouts Gratin

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Blanch the Brussels sprouts by heating a large pot of salted water over high heat to boiling. Blanch the halved Brussels sprouts for 2-3 minutes, or until just barely tender. Remove from the pot immediately, drain and place into ice water to stop the cooking process; drain very well and set aside.

Place the diced pancetta in a large skillet over medium heat. Cook until the fat is rendered, about 7 minutes. Remove the pancetta from the skillet with a slotted spoon, set aside, remove all but 1/2 teaspoon of rendered fat from the skillet.

Add the butter to the skillet then add the sliced shallot and thyme leaves then cook until golden, stirring often, for 4-5 minutes. Add the flour and cook, stirring often, for 1 minute. Slowly add the milk to the skillet while whisking. Add most of the cheese to the sauce and stir until melted. Cook over low heat for a few minutes until thickened. Season with a bit of nutmeg and sea salt and freshly cracked pepper, to taste; mix well. Add most of the pancetta to the sauce along with the Brussels sprouts; mix until evenly coated. Pour into the prepared baking dish. Sprinkle the top with the remaining cheese and pancetta.

Place into the oven and bake for 25 minutes, or until golden brown. Remove from the oven and let it sit for 10 minutes before serving. Enjoy.

Brussels Sprouts Gratin

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Course: Sides

Servings: 4

Author: Pam - For the Love of Cooking / Original by Simply Recipes

Ingredients

• 14 oz Brussels sprouts trimmed of outer leaves and sliced in half
• 1 oz pancetta finely diced
• 1 tbsp butter
• 1 shallot peeled, halved, and sliced thinly
• Thyme leaves from 1 sprig of thyme
• 1 tbsp flour
• ¾ cup whole milk + 2 tbsp
• Scant pinch of nutmeg
• 2 oz of grated Gruyere cheese

Instructions

• Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
• Blanch the Brussels sprouts by heating a large pot of salted water over high heat to boiling. Blanch the halved Brussels sprouts for 2-3 minutes, or until just barely tender.
• Remove from the pot immediately, drain and place into ice water to stop the cooking process; drain very well and set aside.
• Place the diced pancetta in a large skillet over medium heat.
• Cook until the fat is rendered, about 7 minutes.
• Remove the pancetta from the skillet with a slotted spoon, set aside, remove all but 1/2 teaspoon of rendered fat from the skillet.
• Add the butter to the skillet then add the sliced shallot and thyme leaves then cook until golden, stirring often, for 4-5 minutes.
• Add the flour and cook, stirring often, for 1 minute.
• Slowly add the milk to the skillet while whisking.
• Add most of the cheese to the sauce and stir until melted.
• Cook over low heat for a few minutes until thickened.
• Season with a bit of nutmeg and sea salt and freshly cracked pepper, to taste; mix well.
• Add most of the pancetta to the sauce along with the Brussels sprouts; mix until evenly coated.
• Pour into the prepared baking dish. Sprinkle the top with the remaining cheese and pancetta.
• Sprinkle the top with the remaining cheese and pancetta.
• Place into the oven and bake for 25 minutes, or until golden brown.
• Remove from the oven and let it sit for 10 minutes before serving. Enjoy.

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