Cheesy Brussels Sprouts Gratin
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.
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