There’s something irresistible about the combination of creamy Gruyere and crispy pancetta, especially when it’s enveloping tender Brussels sprouts. Picture this: it’s a chilly evening, and I’m craving comfort food that feels indulgent yet wholesome. That’s when I decided to whip up a dish that would not only satisfy my taste buds but also help me bid farewell to boring weeknight meals.
This Brussels Sprouts Gratin, enriched with warm notes of nutmeg and a hint of thyme, transforms humble veggies into a show-stopping side that will make everyone at the table sit up and take notice. Whether you’re serving it as a festive accompaniment or enjoying it with a simple home-cooked dinner, this recipe promises to impress with its effortless charm and rich flavor. Trust me, this isn’t just another vegetable dish; it’s a culinary hug that will leave you asking for seconds! Let’s dive into the deliciousness together!
Why will you love this Brussels Sprouts Gratin?
Irresistible Flavor: The rich combination of Gruyere cheese and crispy pancetta makes every bite a delightful journey in taste.
Comforting Dish: Perfect for cozy evenings, this gratin warms the heart and soul while elevating your veggie game.
Quick & Easy: With simple ingredients and straightforward steps, you can whip up this crowd-pleasing dish in no time.
Versatile Side: Ideal for holiday feasts or casual dinners, it pairs beautifully with any main course, ensuring your meal shines!
Impressive Presentation: The bubbly, golden cheese topping makes it visually stunning, turning even the simplest gatherings into a feast for the eyes.
Brussels Sprouts Gratin Ingredients
For the Gratin
• 2 pounds Brussels sprouts – Freshly trimmed, these little green gems are the star of the dish.
• Salt – Add to taste, enhancing the natural flavors of the vegetables.
• 2 ounces pancetta – This crispy delight brings a savory, rich flavor that balances the creaminess.
• 1 tablespoon butter – Use partially for sautéing shallots, adding richness to the base.
• 3 shallots – Sautéed until translucent, they provide a mild, sweet onion taste.
For the Creamy Sauce
• 2 tablespoons all-purpose flour – This helps thicken the sauce beautifully, creating a luscious texture.
• 1 3/4 cups whole milk – The creamy base for our sauce, making the gratin irresistibly rich.
• 1 scant pinch freshly ground nutmeg – A fragrant spice that adds warmth and depth to the dish.
• Thyme leaves from 2 sprigs or 1/2 teaspoon dry thyme – Infuses an earthy aroma, perfectly complementing the Brussels sprouts.
For the Topping
• 4 ounces grated Gruyere cheese – This melty cheese is key to achieving that delightful golden crust on top of the Brussels sprouts gratin.
How to Make Brussels Sprouts Gratin
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Prepare the Brussels Sprouts: Trim the outer leaves and slice the Brussels sprouts in half. This ensures they cook evenly and absorb all the delicious flavors.
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Cook the Pancetta: In a pan, cook the diced pancetta over medium heat until crispy, about 5-7 minutes. This will infuse your gratin with a rich savory flavor that you won’t want to miss.
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Sauté the Shallots: Add the butter to the pan with the pancetta and toss in the sliced shallots. Sauté them until they become translucent, which should take about 3 minutes.
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Make the Roux: Stir in the flour and cook for an additional minute to create a roux. This step is essential for thickening your creamy sauce perfectly.
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Whisk in the Milk: Gradually whisk in the whole milk until smooth, and bring the mixture to a simmer. The sauce will begin to thicken just a little bit, making it nice and creamy.
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Add the Seasonings: Sprinkle in the nutmeg, thyme, and salt to taste. Give it a good stir, and let those flavors mingle together for a minute or two.
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Mix in the Cheese: Stir in half of the grated Gruyere cheese until melted and creamy. This adds a rich depth that turns the sauce into something magical!
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Combine the Sprouts: Gently fold in the Brussels sprouts and cook them until they are tender, about 5-7 minutes. You’ll know they’re ready when they are bright green and just soft.
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Transfer and Top: Pour the mixture into a baking dish and sprinkle the remaining Gruyere cheese over the top. This will create that gorgeous, bubbly crust we’re all dreaming about.
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Bake to Perfection: Bake in a preheated oven at 375°F for about 20-25 minutes, or until the cheese is bubbly and golden. You’ll want to watch it closely; the smell will be irresistible!
Optional: Garnish with fresh thyme leaves for added color and flavor.
Exact quantities are listed in the recipe card below.
Brussels Sprouts Gratin Variations
Feel free to explore unique twists and make this dish your own!
- Vegan Option: Substitute the Gruyere with a plant-based cheese and use olive oil instead of butter for a creamy, delicious alternative.
- Cheddar Surprise: Swap Gruyere for sharp cheddar for an extra tangy kick that pairs beautifully with the Brussels sprouts.
- Smoky Bacon: Replace pancetta with thick-cut bacon for a smoky, hearty flavor that will have everyone asking for your secret.
- Spicy Kick: Add a pinch of red pepper flakes to the sauce to give the gratin a warm, zesty finish.
- Herb Infusion: Experiment with fresh herbs like rosemary or sage in place of thyme for a more aromatic and earthy flavor profile.
- Nutty Crunch: Top with a handful of toasted breadcrumbs mixed with parmesan before baking for a delightful crunchy topping.
- Creamy Spinach: Mix in a couple of cups of fresh spinach or kale with the Brussels sprouts for an added nutritional boost and vibrant color.
- Mushroom Medley: Stir in sautéed mushrooms for an earthy twist that complements the creamy sauce beautifully.
With these variations, you can create a Brussels Sprouts Gratin that fits any personal taste or dietary preference!
Make Ahead Options
These Brussels Sprouts Gratin are perfect for busy home cooks looking to save time during the week! You can prepare the creamy sauce (steps 1 through 7) up to 24 hours in advance; simply store it in an airtight container in the refrigerator. The cooked Brussels sprouts can also be mixed into the sauce before refrigerating to keep their flavor intact. When you’re ready to serve, pour the mixture into a baking dish, top with the remaining Gruyere cheese, and bake in a preheated oven at 375°F for about 20-25 minutes until bubbly and golden. This way, you’ll enjoy restaurant-quality results with minimal effort!
Expert Tips for Brussels Sprouts Gratin
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Choose Fresh Sprouts: Use fresh Brussels sprouts for a crisp texture and vibrant flavor. Avoid old or yellowing sprouts, as they can taste bitter.
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Crisp the Pancetta Well: Ensure the pancetta is crispy before adding other ingredients; this enhances the overall richness of the Brussels Sprouts Gratin.
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Don’t Skimp on Nutmeg: A pinch of fresh nutmeg elevates the flavor profile. Just a hint goes a long way, making the dish aromatic and cozy.
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Monitor Baking Time: Keep an eye on the oven to avoid over-browning. A bubbly, golden crust is your aim, but too much can lead to a burnt topping.
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Experiment with Cheeses: While Gruyere is perfect, feel free to mix in other cheeses like mozzarella or Parmesan for a unique twist on the classic Brussels Sprouts Gratin.
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 or microwave until heated through.
Freezer: You can freeze Brussels Sprouts Gratin for up to 2 months. Make sure to wrap it tightly in plastic wrap and foil to prevent freezer burn.
Thawing: To enjoy frozen gratin, thaw it overnight in the fridge before reheating. This helps maintain the texture and flavor.
Reheating: Reheat covered in the oven at 350°F for about 25 minutes, or until warmed through and the top is bubbly again. Enjoy your comforting dish!
What to Serve with Brussels Sprouts with Pancetta and Gruyere?
Creating a complete meal around this flavorful gratin elevates your dining experience to something truly special.
- Savory Herb Roasted Chicken: Juicy, roasted chicken infused with herbs complements the creamy goodness of the gratin, making every bite a delightful contrast.
- Quinoa Salad: A light and zesty quinoa salad with cherry tomatoes and feta adds brightness, balancing the rich flavors of the Brussels sprouts.
- Garlic Mashed Potatoes: Creamy mashed potatoes bring an indulgent texture that harmonizes beautifully with the cheesy gratin and crispy pancetta.
- Honey Balsamic Glazed Carrots: These sweet and tangy carrots introduce a pop of color and contrasting sweetness that enhances the savory dish.
- Crusty Bread: A warm, crusty bread is perfect for soaking up the luscious sauce and provides a delightful textural contrast to the gratin.
- Sparkling Apple Cider: Refreshing and bubbly, this drink pairs beautifully with the rich flavors, cleansing the palate and adding a festive touch.
- Apple Crisp: For dessert, end on a sweet note with a warm apple crisp. The comforting spices echo those in the gratin, ensuring a delightful meal from start to finish.
Brussels Sprouts Gratin Recipe FAQs
How do I choose fresh Brussels sprouts?
Absolutely! When selecting Brussels sprouts, look for firm, bright green sprouts with tightly packed leaves. Avoid any that have yellowing or dark spots, as these indicate over-ripeness or spoilage. The sprouts should feel heavy for their size; this is a great sign of freshness!
How should I store leftover Brussels Sprouts Gratin?
Store any leftover Brussels Sprouts Gratin in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat it in the oven or microwave until it’s heated through. I recommend reheating in the oven to retain that delightful crispy top!
Can I freeze Brussels Sprouts Gratin?
Yes, you can freeze Brussels Sprouts Gratin, and it’s quite simple! First, let the dish cool completely, then wrap it tightly in plastic wrap and foil to prevent freezer burn. It can be frozen for up to 2 months. When you’re ready to eat it, thaw overnight in the refrigerator before reheating.
What’s the best way to reheat frozen Brussels Sprouts Gratin?
To reheat your frozen gratin, preheat your oven to 350°F. Place the dish covered with aluminum foil in the oven for about 25 minutes or until warmed through. I recommend checking on it to ensure it gets nice and bubbly without over-browning.
Can I make this dish dairy-free or vegetarian?
Very! For a dairy-free option, consider using a plant-based milk like almond or oat milk and a dairy-free cheese substitute in place of the Gruyere. For a vegetarian version, you can simply omit the pancetta or substitute it with mushrooms for added umami flavor!
What if my Brussels sprouts are too bitter?
If you find that your Brussels sprouts are too bitter, it often means they weren’t fresh enough. However, adding a teaspoon of sugar to the sauce can help balance the bitterness. Additionally, ensure you cook them just until tender and not overdone, as this can sometimes intensify their bitterness.
Savory Brussels Sprouts Gratin with Pancetta Bliss
Ingredients
Equipment
Method
- Trim the outer leaves and slice the Brussels sprouts in half.
- In a pan, cook the diced pancetta over medium heat until crispy, about 5-7 minutes.
- Add the butter to the pan and toss in the sliced shallots; sauté until translucent, about 3 minutes.
- Stir in the flour and cook for an additional minute to create a roux.
- Gradually whisk in the whole milk until smooth, and bring to a simmer until slightly thickened.
- Sprinkle in the nutmeg, thyme, and salt. Stir and let flavors mingle for a minute.
- Stir in half of the grated Gruyere cheese until melted.
- Gently fold in the Brussels sprouts and cook until tender, about 5-7 minutes.
- Pour the mixture into a baking dish and sprinkle remaining Gruyere cheese over the top.
- Bake in a preheated oven at 375°F for about 20-25 minutes, until the cheese is golden.