Description
This Brussels Sprouts Gratin recipe is a decadent and flavorful side dish featuring crispy pancetta, tender brussels sprouts, cremini mushrooms, and a creamy cheese sauce made with Gruyere and Parmesan. Finished with toasted pecans for a delightful crunch, this gratin is perfect for holiday meals or comforting dinners.
Ingredients
Units
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 freshly ground black pepper, to taste
Dairy and Sauces
- 2 1/2 cups heavy cream
- 1 tablespoon Dijon mustard
- 4 ounces Gruyere cheese, freshly grated
- 4 ounces Parmesan cheese, freshly grated
Nuts
- 3/4 cup pecans, chopped
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit to prepare it for baking the gratin.
- Cook pancetta: Heat a large skillet over medium-low heat. Add the chopped pancetta and cook it until the fat renders and the pancetta is mostly crispy. Remove the pancetta using a slotted spoon and place it on paper towels to drain excess grease.
- Cook shallots and brussels sprouts: Remove half of the pancetta grease from the skillet and set it aside. Add the shallots and 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 cooked brussels sprouts and shallots to a bowl.
- Cook mushrooms and garlic: Add the remaining pancetta fat back to the skillet, then add the sliced mushrooms and minced garlic. Cook while stirring until softened, about 6 to 8 minutes. Season with freshly chopped thyme, salt, and pepper. Transfer the mushrooms to the bowl with the brussels sprouts mixture.
- Add cheese and pancetta: Add most of the grated Gruyere and Parmesan cheeses along with the pancetta to the brussels sprouts mixture. Toss everything together, then transfer the mixture to 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. Pour this cream mixture over the brussels sprouts mixture in the baking dish and gently toss to combine.
- Add remaining cheese and bake: Sprinkle the remaining Gruyere and Parmesan cheese evenly on top. Bake in the preheated oven for 20 to 25 minutes until the gratin is bubbly and golden brown on top.
- Add pecans and finish baking: Remove the gratin from the oven and sprinkle the chopped pecans on top. Return the dish to the oven and bake for an additional 10 minutes to toast the pecans.
- Serve: Allow the gratin to cool slightly before serving for the best texture and flavor.
Notes
- You can substitute pecans with walnuts or almonds if desired.
- For a milder flavor, use less Dijon mustard in the cream sauce.
- Make sure to remove excess pancetta grease to avoid a greasy dish.
- Grate the cheeses fresh for the best melting and flavor.
- This dish can be prepared a day ahead, assembled and refrigerated, then baked before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 85mg
