Brussels Sprouts Gratin
User Reviews
5
Brussels Sprouts Gratin
Description
In this Brussels Sprouts Gratin, thickly halved Brussels sprouts are first softened in rendered pancetta fat along with shallots, while mushrooms and garlic are cooked separately in the remaining fat with fresh thyme. These components are combined with crispy pancetta, Gruyere, and Parmesan in a baking dish. Heavy cream is whisked with Dijon mustard and fresh nutmeg before pouring over the vegetables and cheese to create a luxurious cream sauce.
Baking melds the flavors and develops a golden crust from the cheese while maintaining the sprouts’ texture. The pancetta adds saltiness and umami, while pecans provide a crunchy contrast. The Dijon and nutmeg give subtle background notes to the dish.
This gratin can be served as a hearty side or vegetarian-friendly main if pancetta is omitted. It pairs well with roasted meats or holiday meals. The dish’s balance of creamy, savory, earthy, and nutty elements makes it a versatile vegetable preparation.
Cooking the vegetables separately before baking ensures even tenderness, and using freshly grated cheeses maximizes flavor. The pancetta fat is reserved carefully to sauté ingredients to develop depth without overwhelming greasiness.
Ingredients
- 8 ounces pancetta chopped
- 2 shallot thinly sliced
- 2 pounds Brussels sprouts stems removed and halved
- 12 ounces cremini mushrooms sliced
- 3 garlic minced, cloves
- 2 teaspoons thyme freshly chopped
- 2 1/2 cups heavy cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon nutmeg freshly grated
- 3/4 cup pecans chopped
- 4 ounces gruyere cheese freshly grated
- 4 ounces Parmesan Cheese freshly grated
Instructions
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium-low heat and add the pancetta. Cook until the fat is rendered and it is mostly crispy, then remove it with a slotted spoon. Place it on a paper towel to drain excess grease.
- Remove half of the pancetta grease from the skillet and set it aside. Add the shallots and the brussels with a pinch of salt and pepper to the skillet and toss well, cooking until softened, about 8 to 10 minutes. Transfer the brussels to a bowl.
- Add the remaining pancetta fat back to the skillet. Add the mushrooms and garlic and stir, cooking until softened, about 6 to 8 minutes. Season with the thyme and a pinch of salt and pepper. Transfer the mushrooms to the bowl with the brussels. Add most of the grated gruyere and parmesan to the brussels mixture. Toss in the pancetta. Place it all in a 9x13 inch baking dish.
- In a large bowl or measuring cup, whisk together the cream, dijon and nutmeg. Pour the cream over the brussels and very gently toss. Sprinkle the remaining cheese on top. Bake for 20 to 25 minutes, until bubbly and golden. Remove the gratin and sprinlkle the pecans on top. Bake for another 10 minutes. Let cool slightly before serving.
Notes
- Reserve rendered pancetta fat to sauté shallots, Brussels sprouts, mushrooms, and garlic to enhance flavor layering.
- Using fresh thyme, nutmeg, and freshly grated cheeses improves the dish's aromatic complexity.
- Separate sautéing of vegetables before combining in the baking dish ensures even cooking and texture.
- To adapt for a vegetarian version, omit pancetta and substitute with vegetable stock and additional mushrooms or nuts.
User Reviews
Overall Rating
5
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