An irresistible aroma filled my kitchen as I prepared to whip up a dish that would transform Brussels sprouts from a mere side into the star of the table. Imagine biting into a creamy, cheesy Brussels Sprouts Gratin, where the nutty richness of Gruyere meets the savory crunch of pancetta. This isn’t just a recipe; it’s a delightful discovery that might just change how you view this often-overlooked green veggie.
With the warmth of melted cheese bubbling to golden perfection, this gratin offers a comforting embrace on a chilly evening—perfect for cozy gatherings or just a soothing dinner after a long day. Whether you’re hunting for a new favorite to impress dinner guests or simply trying to elevate your weeknight meals, this dish brings the flair and flavor you crave without fuss.
Join me as I guide you through the simple steps to create a Brussels Sprouts Gratin that’s not only easy to make but is sure to leave everyone asking for seconds!
Why love Brussels Sprouts Gratin?
Savor the blissful blend of flavors! The addition of pancetta brings a smoky depth to the creamy goodness of Gruyere, making every bite irresistible.
Easy to whip up for any occasion, this gratin transforms ordinary Brussels sprouts into a crowd-pleaser.
Perfectly comforting, it’s the ideal dish for chilly evenings, offering warmth and satisfaction.
Family-friendly and elegant enough for guests, this recipe elevates your dining experience without anyone needing to slave in the kitchen.
This Brussels Sprouts Gratin is truly a delicious way to redefine your love for veggies!
Brussels Sprouts Gratin Ingredients
For the Gratin
• 2 pounds Brussels sprouts – Fresh sprouts are the star of this dish, offering a delightful crunch.
• Salt – Use to taste; it enhances all the flavors beautifully.
• 2 ounces pancetta, diced – This adds a savory, smoky element that elevates the dish.
• 1 tablespoon butter – Provides richness and flavor, perfect for sautéing.
• 3 shallots, peeled, halved, and sliced – They bring a sweet onion flavor that complements the other ingredients.
• 2 tablespoons all-purpose flour – Thickens the mixture for that heavenly gratin texture.
• 1 3/4 cups whole milk – Adds creaminess and helps bind everything together.
• 1 scant pinch freshly ground nutmeg – Just a hint of nutmeg enhances the warmth of the cheese.
• Thyme leaves from 2 sprigs or 1/2 teaspoon dry thyme – Adds an aromatic herbal note that brightens the dish.
• 4 ounces grated Gruyere cheese, divided – This classic cheese provides a nutty, creamy flavor essential for a top-notch Brussels Sprouts Gratin.
Let’s get cooking!
How to Make Brussels Sprouts Gratin
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Prepare the Sprouts: Trim the outer leaves from the Brussels sprouts and slice them in half. This will help them cook evenly and absorb all the flavors.
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Boil the Sprouts: In a pot, bring salted water to a boil. Add the halved Brussels sprouts and cook until tender, about 5-7 minutes. Drain well and set aside for later.
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Cook the Pancetta: In a large skillet, cook the diced pancetta over medium heat until it’s crispy and golden. This should take about 4-5 minutes. Remove and set aside, leaving the flavorful drippings in the skillet.
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Sauté the Shallots: In the same skillet, melt the butter over medium heat. Add the sliced shallots and cook until they’re softened and fragrant, about 3-4 minutes.
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Make the Roux: Stir in the flour and cook for 1 minute to eliminate the raw flour taste. Then gradually whisk in the whole milk, stirring continuously until the mixture thickens and bubbles, about 4-5 minutes.
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Integrate the Cheese: Add in the nutmeg, thyme, and half of the grated Gruyere cheese. Stir until the cheese is completely melted and the sauce is creamy.
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Combine Ingredients: Gently fold in the cooked Brussels sprouts and crispy pancetta, making sure they’re well coated in the cheesy mixture.
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Transfer to Baking Dish: Carefully transfer the mixture to a greased baking dish and spread it evenly. Top with the remaining Gruyere cheese for that gorgeous cheesy crust.
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Bake: Preheat your oven to 375°F and place the dish in the oven. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
Optional: Garnish with additional thyme leaves for a pop of color and flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Brussels Sprouts Gratin?
Elevate your meal with these perfect pairings that will complement the rich, cheesy layers of your Brussels Sprouts Gratin.
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Savory Garlic Bread: The crispy, buttery texture of garlic bread provides the ideal contrast to the creaminess of the gratin, making each bite delightful.
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Roasted Chicken: A succulent, herb-seasoned roasted chicken introduces a juicy protein that pairs beautifully with the rich flavors of pancetta and Gruyere.
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Fresh Mixed Green Salad: A light, tangy salad brings a refreshing balance to the dish, cutting through the richness while adding a crisp texture.
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Creamy Polenta: This smooth, cheesy polenta adds a comforting base to your meal, making every mouthful melt-in-your-mouth delicious alongside the gratin.
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Sautéed Green Beans: These tender-crisp green beans liven up your plate with their vibrant color and fresh flavor, perfectly complementing the richness of the Brussels sprouts.
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Chardonnay: A glass of chilled Chardonnay enhances the dish’s flavors with its buttery notes, making the whole experience feel indulgent and special.
Adding these sides to your table will transform a simple dinner into a memorable feast!
How to Store and Freeze Brussels Sprouts Gratin
Fridge: Store leftover Brussels Sprouts Gratin in an airtight container for up to 3 days. Reheat in the oven at 350°F until heated through for a creamy texture.
Freezer: To freeze, let the gratin cool completely before transferring to a freezer-safe container. It can be frozen for up to 2 months. Thaw in the fridge before reheating.
Reheating: For the best results, reheat thawed gratin in the oven to ensure it stays crispy on top. Cover with foil for even warming, then uncover for the last few minutes.
Brussels Sprouts Gratin Variations
Feel free to personalize your gratin adventure and make it your own with these exciting twists!
- Vegan: Substitute Brussels sprouts with cauliflower, use coconut milk, and replace Gruyere with vegan cheese for a plant-based delight.
- Spicy: Add a pinch of red pepper flakes or diced jalapeños to kick up the heat in your creamy mixture. This added zest will surely awaken your taste buds.
- Cheesy Delight: Experiment with different cheeses like fontina or aged cheddar for a sharper flavor profile. Each cheese will create a unique twist that keeps this dish fresh.
- Nutty Flavor: Incorporate toasted pine nuts or hazelnuts for added crunch and flavor. It not only enhances the texture but also makes each bite more satisfying.
- Herb Infusion: Mix in fresh basil or rosemary for a fragrant herb boost that beautifully complements the Gruyere. This will add depth and a beautiful aroma to the gratin.
- Creamy Mushroom: Stir in sautéed mushrooms for a savory umami twist. The earthy tones will elevate the dish to another level, making it hearty and soul-warming.
- Zesty Citrus: Add a squeeze of lemon juice or a hint of orange zest to brighten the flavors and add a refreshing finish. This can create a delightful balance with the richness of the cheese.
- Gluten-Free: Swap out all-purpose flour with cornstarch or gluten-free flour, ensuring everyone can enjoy this hearty dish without concern. This makes it accessible without sacrificing flavor.
Make Ahead Options
These Brussels Sprouts Gratin are perfect for meal prep enthusiasts! You can prep the entire dish up to 24 hours in advance, ensuring that dinner is a breeze on busy weeknights. Start by preparing the Brussels sprouts and cooking the pancetta, then combine them with the creamy cheese sauce as usual. Once everything is mixed, transfer the gratin to a baking dish, cover tightly with plastic wrap, and refrigerate. When you’re ready to serve, simply remove the wrap and bake at 375°F for about 25-30 minutes, until bubbly and golden. This method not only saves you time but also keeps the gratin just as delicious and comforting as when freshly made!
Tips for the Best Brussels Sprouts Gratin
Prep Brussels Properly: Make sure to trim the outer leaves and slice the sprouts in half for even cooking and better flavor absorption.
Don’t Rush the Pancetta: Cook pancetta patiently until crispy. A common mistake is to hurry this step, which can result in a chewy texture.
Watch the Roux: Stir continuously when adding milk to your roux to avoid lumps. This ensures a smooth and creamy sauce for your Brussels Sprouts Gratin.
Bake Until Golden: Keep an eye on your gratin in the oven. You want that lovely bubble and golden-brown cheese crust, indicative of the perfect bake.
Garnish for Flair: Add a sprinkle of fresh herbs like thyme before serving. It enhances flavor and adds a beautiful touch to your presentation!
Brussels Sprouts Gratin Recipe FAQs
How do I select ripe Brussels sprouts?
When choosing Brussels sprouts, look for firm, bright green sprouts that are tightly packed. Avoid those with yellowing leaves or dark spots, as they may be overripe or past their best.
What’s the best way to store leftover Brussels Sprouts Gratin?
Store any leftover Brussels Sprouts Gratin in an airtight container in the fridge for up to 3 days. To maintain its creamy texture, reheat it in the oven at 350°F for about 15-20 minutes, until warmed through.
Can I freeze Brussels Sprouts Gratin?
Absolutely! To freeze, let the gratin cool completely. Portion it into a freezer-safe container or wrap tightly in plastic wrap and then aluminum foil. You can freeze it for up to 2 months. When ready to enjoy, thaw it overnight in the fridge before reheating.
What should I do if my cheese doesn’t melt smoothly?
If you encounter lumps in your cheese sauce, it likely means the cheese was added too quickly or the heat was too high. For the smoothest consistency, gradually add the cheese while stirring over low to medium heat. If lumps form, whisk vigorously to help break them down or consider using an immersion blender for a silky finish.
Is this dish suitable for a gluten-free diet?
To make this Brussels Sprouts Gratin gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Both options will work for thickening the sauce while keeping the flavors intact.
Can pets eat Brussels sprouts?
Yes, Brussels sprouts are safe for pets in moderation, especially dogs! They’re rich in nutrients but can cause gas, so take care to introduce them slowly. Avoid any gratin leftovers that contain dairy or other seasonings that may harm them, like garlic.
Irresistible Brussels Sprouts Gratin with Pancetta Delight
Ingredients
Equipment
Method
- Trim the outer leaves from the Brussels sprouts and slice them in half to ensure even cooking and flavor absorption.
- In a pot, bring salted water to a boil. Add the halved Brussels sprouts and cook until tender, about 5-7 minutes. Drain well and set aside.
- In a large skillet, cook the diced pancetta over medium heat until crispy and golden, about 4-5 minutes. Remove and set aside.
- In the same skillet, melt the butter over medium heat. Add the sliced shallots and cook until softened and fragrant, about 3-4 minutes.
- Stir in the flour and cook for 1 minute. Gradually whisk in the whole milk, stirring continuously until thickened, about 4-5 minutes.
- Add the nutmeg, thyme, and half of the grated Gruyere cheese, stirring until the cheese is melted and the sauce is creamy.
- Gently fold in the cooked Brussels sprouts and crispy pancetta until well coated in the cheesy mixture.
- Transfer the mixture to a greased baking dish and spread it evenly. Top with the remaining Gruyere cheese.
- Preheat your oven to 375°F and bake for 20-25 minutes until the cheese is bubbly and golden brown.