Cheesy Brussels Sprouts Gratin

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Yield: 8 servings


You can’t go wrong with cheese, cream, and pancetta.


8 ounces pancetta, cut into ½-inch pieces

2 pounds Brussels sprouts, trimmed, halved, quartered if large

2 shallots, thinly sliced

3 garlic cloves, finely grated

4 tablespoons melted unsalted butter

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons thyme leaves, divided

2 cups heavy cream

1 tablespoon Dijon mustard

1 cup walnuts

2 ounces Gruyère, grated (about ⅔ cup)

2 ounces Parmesan, crumbled (about 1 cup)

1 teaspoon crushed red pepper flakes


Position racks in upper and lower thirds of oven; preheat to 475°. Spread pancetta on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6-8 minutes.

Transfer pancetta to a large bowl; reserve baking sheet. Add Brussels sprouts, shallots, garlic, butter, salt, black pepper, and 1 Tbsp. thyme and toss to coat. Scrape into a 13×9″ baking dish. Roast gratin on bottom rack until tops of Brussels are browned, 15-20 minutes. Carefully toss to expose green Brussels below, then continue to roast until tops of Brussels are browned, 15-20 minutes more.

Whisk cream and mustard in a large glass measuring cup. Arrange walnuts on reserved baking sheet.

Remove gratin from oven, carefully pour in cream mixture, and sprinkle cheese over.

Reduce oven temperature to 375°. Return gratin to bottom rack, then place sheet with walnuts on top rack. Roast, tossing nuts halfway through, until nuts are browned on both sides, 8-10 minutes, and cream is thick, vigorously bubbling, and browned around the edges, 15-20 minutes. Let gratin cool 10 minutes.

Meanwhile, chop walnuts and transfer to a medium bowl. Add red pepper and remaining 1 Tbsp. thyme and toss to combine. Top gratin with walnut mixture before serving.