If you’re looking for a cozy, decadent way to enjoy Brussels sprouts, I have just the thing for you. This Brussels Sprouts Gratin with Pancetta, Mushrooms, and Pecans Recipe is one of my all-time favorites—it’s rich, full of flavor, and has that perfect combo of creamy and crunchy textures that make every bite so satisfying. Whether you’re serving it up for a holiday meal or just want to treat yourself during the week, I promise you’ll love how this dish elevates humble Brussels sprouts into something truly special.
Why You’ll Love This Recipe
- Ultimate Flavor Combination: Pancetta’s savory crispiness paired with earthy mushrooms and nutty pecans brings out the best in Brussels sprouts.
- Creamy yet Crisp: The gratin’s creamy cheese sauce is perfectly balanced by the crunchy pecan topping for a delightful texture contrast.
- Made Ahead Friendly: You can prep parts of this dish ahead of time, making it perfect for busy nights or holiday entertaining.
Ingredients You’ll Need
Every ingredient in this Brussels Sprouts Gratin with Pancetta, Mushrooms, and Pecans Recipe plays its part beautifully, from the crispy pancetta that adds a smoky punch, to the creamy cheeses that tie it all together. I recommend picking fresh Brussels sprouts that are firm and bright green for the best taste.
- Pancetta: Look for cubes or slabs of pancetta that have a good balance of meat and fat for rendering flavorful drippings.
- Shallots: These add a gentle oniony sweetness—thinly sliced works best for sautéing.
- Brussels Sprouts: Choose firm, medium-sized sprouts with tight leaves, then trim and halve them for even cooking.
- Cremini Mushrooms: These bring a lovely earthiness; slice them fairly thin for even sautéing.
- Garlic: Minced just right to infuse the dish without overpowering it.
- Fresh Thyme: Adds a subtle herbal note that brightens the dish.
- Heavy Cream: The base for the luscious gratin sauce.
- Dijon Mustard: A small amount here adds a tangy depth to the cream sauce.
- Nutmeg: Just a pinch brings warm seasoning that complements the cheese and cream.
- Pecans: Roughly chopped for a crunchy, nutty topping that makes this gratin extra special.
- Gruyere Cheese: Known for its great melting quality and sweet, nutty flavor.
- Parmesan Cheese: Freshly grated, it adds sharpness and enhances the cheesy crust.
Variations
This Brussels Sprouts Gratin with Pancetta, Mushrooms, and Pecans Recipe is pretty versatile, and I love making little tweaks depending on what’s in season or my mood. Feel free to customize it to your taste or dietary needs!
- Vegetarian Option: I’ve swapped pancetta for smoked tempeh or added extra mushrooms in a pinch, and it still delivers on flavor.
- Cheese Swaps: If you don’t have Gruyere, Emmental or even a sharp cheddar can work nicely.
- Nut Alternatives: Walnuts or toasted almonds are great substitutes for pecans if you prefer or have allergies.
- Add a Crunchy Topping: Sometimes I sprinkle panko breadcrumbs with a touch of butter on top for an extra crispy finish.
How to Make Brussels Sprouts Gratin with Pancetta, Mushrooms, and Pecans Recipe
Step 1: Crisp the Pancetta and Sauté Shallots & Brussels Sprouts
Start by heating your skillet over medium-low heat and adding the chopped pancetta. Cook it slowly—that’s key—to render out the fat and get it mostly crispy without burning. When it’s done, scoop it out onto a paper towel to drain excess grease. Then carefully remove about half the pancetta fat from the skillet (save it for later!) and toss in the thinly sliced shallots and halved Brussels sprouts with a little salt and pepper. Cook for 8 to 10 minutes, stirring occasionally, until the sprouts are tender but still have a bit of bite. This slow, gentle cooking locks in flavor and texture perfectly.
Step 2: Sauté Mushrooms and Garlic, Then Combine
Add the reserved pancetta fat back to the skillet, then toss in the sliced cremini mushrooms and minced garlic. Cook over medium heat for about 6 to 8 minutes until the mushrooms have softened and released their moisture. Sprinkle in fresh thyme, salt, and pepper to season. Transfer the mushrooms into the bowl with the Brussels sprouts, add most of the grated Gruyere and Parmesan, and finish by stirring in the crispy pancetta. This mixture is the star base of your gratin—each ingredient bringing incredible depth.
Step 3: Create the Cream Sauce and Bake
In a separate bowl or measuring cup, whisk together the heavy cream, Dijon mustard, and a pinch of freshly grated nutmeg. Pour this luscious sauce gently over your Brussels sprout mixture and stir it very lightly—just enough to combine without bruising the sprouts. Transfer everything into a 9×13-inch baking dish, sprinkle the remaining cheese on top, and bake at 400°F for 20 to 25 minutes until it’s bubbling and golden. Then sprinkle the chopped pecans on top and bake for another 10 minutes; this final step adds a beautiful toasty crunch that I can’t get enough of!
Step 4: Serve and Enjoy
Once baked, let the gratin cool slightly to set before serving—it helps keep everything from sliding around when you scoop it out. I always find that fresh out of the oven, this dish makes the house smell incredible. Grab a serving spoon and dive in!
Pro Tips for Making Brussels Sprouts Gratin with Pancetta, Mushrooms, and Pecans Recipe
- Don’t Rush the Pancetta: Rendering the fat slowly at low heat gives you that crispy texture and flavorful base without burning.
- Halve Brussels Sprouts Evenly: Uniform pieces ensure even cooking so some aren’t mushy while others stay raw.
- Freshly Grate Your Cheeses: Pre-grated cheese often contains anti-caking agents that can affect melting and texture.
- Watch Your Baking Time: Overbaking can dry out the gratin—stop once the top is golden and bubbly, then add pecans for the last crunch step.
How to Serve Brussels Sprouts Gratin with Pancetta, Mushrooms, and Pecans Recipe
Garnishes
I like to keep it simple here—fresh thyme sprigs or a light sprinkle of chopped parsley add a pop of color and a fresh note to this rich gratin. Sometimes, a quick drizzle of balsamic glaze on top gives a subtle tangy sweetness that complements the creamy dish wonderfully.
Side Dishes
This gratin pairs beautifully with roasted chicken, pork tenderloin, or even a simple pan-seared fish. I especially love serving it alongside a fresh green salad with a bright vinaigrette to cut through the richness. For festive meals, mashed potatoes or crusty bread work as perfect comforting companions.
Creative Ways to Present
For holiday dinners, I sometimes bake this gratin in individual ramekins for elegant single servings—it makes guests feel extra special. Another fun idea: layer the mixture in a shallow cast-iron skillet for a rustic look that’s perfect straight from the oven to the table.
Make Ahead and Storage
Storing Leftovers
I store any leftover Brussels Sprouts Gratin with Pancetta, Mushrooms, and Pecans Recipe tightly covered in the fridge for up to 3 days. The flavors only get better after a day as they meld together, but the pecans do soften, so it’s best eaten fresh for maximum crunch.
Freezing
I’ve frozen this gratin a couple of times with good results—just bake it fully, cool completely, then freeze in airtight containers. Thaw overnight in the fridge before reheating. Keep in mind the pecan topping won’t be as crisp once frozen but the creamy, savory flavors remain delicious.
Reheating
Reheat leftovers covered with foil at 350°F for 15-20 minutes or until warmed through. To bring back some crispness, I like to uncover for the last 5 minutes of reheating. Microwaving works in a pinch, but you lose some of the texture magic.
FAQs
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Can I make Brussels Sprouts Gratin with Pancetta, Mushrooms, and Pecans Recipe ahead of time?
Absolutely! You can prepare the mixture up to the point of adding the cream and baking, then refrigerate it for up to 24 hours. When ready, add the cream, cheese, and pecans, then bake as directed.
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Can I use bacon instead of pancetta?
Yes, bacon is a suitable substitute and provides a smoky flavor, though pancetta tends to be more delicate and less smoky, which some prefer in this dish.
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What if I don’t have Gruyere cheese?
Swiss cheese, Emmental, or sharp cheddar can be used instead; just aim for cheeses that melt well and have a nutty or sharp flavor.
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How do I prevent the Brussels sprouts from becoming mushy?
Be sure to sauté gently and avoid overcooking before baking, and trim and halve them evenly for uniform cooking. Keeping an eye on baking time also helps maintain some bite.
Final Thoughts
I hope you give this Brussels Sprouts Gratin with Pancetta, Mushrooms, and Pecans Recipe a try because it really is one of those dishes I turn to when I want something comforting but still special. I absolutely love how the layers of flavor come together, and I know you’ll appreciate the balance of creamy, crispy, and savory notes, too. Trust me, once you taste it, this gratin will become a go-to side at your table!
Print
Brussels Sprouts Gratin with Pancetta, Mushrooms, and Pecans Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French-American
Description
This Brussels Sprouts Gratin is a comforting and flavorful side dish that combines crispy pancetta, tender brussels sprouts, sautéed mushrooms, and a rich, cheesy cream sauce baked to golden perfection and topped with crunchy pecans for added texture.
Ingredients
Meat and Vegetables
- 8 ounces pancetta, chopped
- 2 shallots, thinly sliced
- 2 pounds brussels sprouts, stems removed and halved
- 12 ounces cremini mushrooms, sliced
- 3 garlic cloves, minced
Herbs and Seasonings
- 2 teaspoons freshly chopped thyme
- 1/2 teaspoon freshly grated nutmeg
- Salt and pepper, to taste
Dairy
- 2 1/2 cups heavy cream
- 4 ounces gruyere cheese, freshly grated
- 4 ounces parmesan cheese, freshly grated
Other
- 1 tablespoon Dijon mustard
- 3/4 cup pecans, chopped
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the gratin later.
- Cook pancetta: Heat a large skillet over medium-low heat and add the chopped pancetta. Cook it until the fat is rendered and the pancetta becomes mostly crispy, then remove it with a slotted spoon and place it on paper towels to drain excess grease.
- Sauté shallots and brussels sprouts: Remove half of the pancetta grease from the skillet and set it aside. Add the thinly sliced shallots and halved brussels sprouts to the skillet along with a pinch of salt and pepper. Toss well and cook until softened, about 8 to 10 minutes. Transfer the brussels sprouts mixture to a bowl.
- Sauté mushrooms and garlic: Add the remaining pancetta fat back into the skillet. Stir in the sliced cremini mushrooms and minced garlic. Cook until softened, around 6 to 8 minutes. Season with the freshly chopped thyme, salt, and pepper. Transfer the mushroom mixture to the bowl with the brussels sprouts.
- Combine cheese and pancetta: Add most of the grated gruyere and parmesan cheese to the bowl with the vegetables along with the cooked pancetta. Toss everything together and then transfer the mixture into a 9×13 inch baking dish.
- Prepare cream sauce: In a large bowl or measuring cup, whisk together the heavy cream, Dijon mustard, and freshly grated nutmeg until smooth.
- Mix cream with vegetable mixture: Pour the cream mixture over the brussels sprouts and other ingredients in the baking dish. Gently toss to combine evenly without breaking the vegetables. Sprinkle the remaining cheese evenly over the top.
- Bake gratin: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the gratin is bubbly and golden on top.
- Add pecans and finish baking: Remove the gratin from the oven and sprinkle the chopped pecans evenly over the top. Return the dish to the oven and bake for an additional 10 minutes to toast the pecans and finish the dish.
- Cool and serve: Let the gratin cool slightly before serving to allow the sauce to set and flavors to meld.
Notes
- You can substitute pancetta with bacon for a similar smoky flavor.
- For a nuttier flavor, toast the pecans separately before adding them on top.
- If you prefer a less creamy dish, reduce the heavy cream slightly or substitute half with milk.
- This dish can be prepared ahead and refrigerated before baking. Increase baking time slightly if baking from cold.
- Gruyere and parmesan can be replaced with other melting cheeses like cheddar or fontina if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 75 mg
