Need a classic but simple site? Try this Brussels sprouts gratin. Made with blanched sprouts in a rich Gruyere sauce, it’s topped with diced pancetta for an extra flavor boost.
Tick tock, tick tock. Turkey Day is coming, are you ready? Somehow, Thanksgiving just doesn’t seem the same without at least one classic, cheesy gratin.
Baked potatoes or beets are often featured here, and in some years a gratin of fennel was the star.
This year my gratin of choice is a creamy Brussels sprouts gratin, with Brussels sprouts that have been blanched and then baked in a sauce with pancetta, shallots and gruyere.
How to choose Brussels sprouts
The appearance of Brussels sprouts in the markets is a sign of cooler weather and upcoming holidays. When buying, look for compact little heads that are bright green and firm. Weather or not, they are on the stem, they should be heavy for their size and the leaves tightly packed. If possible, avoid yellowed or wrinkled sheets (as this indicates age). All black spots are a sign of fungus.
Smaller ones are more tender and sweet. They are good for cooking whole. Larger ones are easier to work with if you cut them in half, especially since in this recipe we blanch them before baking.
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Can this Brussels sprouts dish be vegetarian?
It’s easy to make a vegetarian dish out of this! Just remove the pancetta and add an extra tablespoon of butter. You can also substitute mushrooms, thinly sliced zucchini, or even some thinly sliced carrots (which add some sweetness to the gratin) for the pancetta.
Other cheeses to try in a Brussels sprouts gratin
Here are a few other cheeses to try instead of Gruyere:
- Gouda cheese
- Emmental
- Jarlsberg
- Raclette
- Edam
- Cheddar
Here’s how to make this Brussels Sprout Gratin ahead of time
If you’re preparing for a big dinner party or holiday feast, you can make this dish the day before. Simply prepare all the ingredients in a casserole dish, cover and refrigerate. Then remove from the fridge, preheat the oven to 400°F and simply bake as directed, adding a little more time as the casserole will get cold. Voila! Simply Cheesy Brussels Sprouts!
More cheesy side dishes you’ll love
- Slow cooker mac and cheese
- New potatoes with cheese and tomatoes
- potato gratin
- Cheese Spaghetti Squash Casserole
- Cheese Grit Soufflé Casserole
From the editors of Simply Recipes
Brussels sprout gratin
The best way to cut the Brussels sprouts is to snip 1/4 inch from the bottom of the stalk with a paring knife. This makes it easier to peel off hard outer sheets. Then, when you cut the Brussels sprouts in half, place them cut-side down on the cutting board to stabilize them.
You can easily make this dish vegetarian by omitting the pancetta in step 2. Just add an extra tablespoon of butter in step 3.
ingredients
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2 lb Cauliflowerstripped of outer leaves and cut in half
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Salttaste
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2 ounces baconrolled
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1 tablespoon butter
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3 shallots, peeled, halved and sliced
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2 tablespoon all purpose flour
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1 3/4 cups whole milk
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1 low pinch freshly ground nutmeg
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thyme leaves from 2 branches or 1/2 teaspoon dried thyme
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4 ounces grated Gruyere cheesedivided
method
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Preheat the oven and prepare the casserole dish:
Preheat oven to 400°F. Butter an 8 x 12 inch gratin or casserole dish.
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Blanch the Brussels sprouts:
Fill a large saucepan with 4 liters of water plus 1 tablespoon of salt. Bring to a boil. Add the halved Brussels sprouts and blanch until just tender, 3 to 4 minutes. Remove from stove. Drain in a colander and rinse with cold water to stop cooking. Put aside.
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Fry the pancetta and skim the fat:
Place the diced pancetta in a large saucepan over medium-high heat. Cook until most of the fat has drained, about 8 to 10 minutes. Remove the pancetta from the pan and set aside, leaving the rendered fat in the pan.
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Sauté shallots:
Put butter in saucepan and melt over medium heat. Add the shallots and cook gently until tender, about 4 to 5 minutes.
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Make roux:
Add the flour to the butter and shallot mixture. and beat for 1 to 2 minutes.
Slowly add the milk, stirring with a wooden spoon until the roux is incorporated into the milk.
Cook over medium-high heat for several minutes, stirring, until sauce thickens and coats the back of your spoon. Add fresh thyme and sprinkle with nutmeg.
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Add cheese and then half of the pancetta to the white sauce:
Add 3 ounces of grated Gruyere cheese to the white sauce and stir until the cheese is melted and incorporated into the sauce. Return half of the cooked pancetta to the sauce. Taste and add more salt if needed.
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Add Brussels sprouts, put in the gratin dish, prepare and bake:
Add the Brussels sprouts to the cheese sauce and toss. Place the cheesy Brussels sprouts in the prepared casserole dish or gratin dish. Sprinkle with the remaining pancetta and the remaining 1 ounce grated Gruyere cheese.
Bake for 25 minutes or until top is lightly browned and bubbly. Remove from the oven and let rest for 10 minutes before serving.
| nutritional information (per serving) | |
|---|---|
| 204 | calories |
| 12g | Fat |
| 16g | carbohydrates |
| 10g | protein |
