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
Scale
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
