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Cheesy Brussels Sprouts Gratin

Cheesy Brussels Sprouts Gratin

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This holiday-worthy, crowd-pleasing side dish (you can never go wrong with cream and cheese) requires you to open and close the oven door multiple times, so make sure you pay attention to the visual cues since no oven is exactly the same.


  • 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
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons thyme leaves, divided
  • 1 tablespoon Dijon mustard
  • 2 ounces Gruyère, grated (about ⅔ cup)
  • 2 ounces Parmesan, crumbled (about 1 cup)
  • 1 teaspoon crushed red pepper flakes

Recipe Preparation

  • 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, black pepper, and 1 Tbsp. thyme to bowl with pancetta and toss to coat. Scrape Brussels sprouts mixture into a 13x9" 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 with pancetta drippings.

  • 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.

Reviews SectionDescribably delicious but I won't- cook it eat and you will ahh and wow about how good to the point you will not forget the dish ever. Pancetta and Bacon are cured with salt so use uncured thick bacon. Cook bacon just under crisp, cool, chop and add to Brussels mix. Other than the meat, the recipe does not call for salt and states unsalted butter because the cheese has all the salt. Two cups of cream, two cups of shredded cheese, and bacon make it anti-cardiac. I used 1 1/4 cup cream and two tblspn Dijon. The other 3/4 cup will make it saucy-runny, but then you would be tempted lik the plate in front of humans. Thankfully I take a statin and fenofibrate and can eat this and get a perfect lab report. More effort than simple roasted Brussels, I hesitated because I am 110% committed to retirement with minimal work of any kind, however, this dish is definitely, most dubiously, with utmost certainty, and the full weight and force of the World Food Taste Enforcement Agency(WFTEA), worth the effort. The walnuts could be optional but due to WFTEA requirements, you must eat them. The guy who used pecans should burn his hard drive.Can this be made in advance?alex.long7630Washington DC11/21/19Why did any of the reviewers add salt? It isn't an ingredient in the recipe. Probably because of the natural salt content of the other ingredients.Sundee HinchliffeFort Worth, TX 11/17/19Made this for Christmas and it was a big hit. Per the other reviewers’ comments, I found it was well seasoned with no added salt and also reduced cream to 1 cup which seemed just right. Given the other thingsthat I had roasting in the oven at the time, I had to keep the temp at 425 but it didn’t seem to have any negative affect on the success of the recipe. There were no leftovers and I plan to make it again very soon.AnonymousNew York12/25/18Was extremely rich, threw most of it out. Would consider making it again with far less cream.Only gave it 4 stars because the directions weren't great. Followed the ingredients almost exactly; used uncured bacon instead of pancetta and did not add salt. It was delicious. Made early Thanksgiving morning & just heated for our Dinner. Everyone loved. Making it onto Christmas Eve dinner rotation.I took all the warnings of this recipe being to salty. I am a salt lover but I was very carful not to add much salt to this dish. It still came out waaayyy to salty. I even added some honey when I tasted it was overly salty. Ended up tossing the whole bunch in the trash.AnonymousMinnesota 11/23/17I'm curious too. Can this recipe be made in advance?I made this last night for a friendsgiving and it was gone within the first 5 minutes. A couple things I did differently: I used pecans instead of walnuts because they were all out at Whole Foods, then I sautèed the pancetta/pecans on the stove instead of roasted in the oven- all of that worked out great. When I put the cheese and cream in, I baked it for 375 for 15 minutes, and then the last 5 minutes I broiled it so the top would get all golden and gooey which was amazing. 10/10 would make again.emily schultzbonappetit.com11/19/17Waaaaaaaaay too much salt. Pancetta, Parmesan AND 2tsp of salt? Almost inedible which is a shame because it would be great, otherwise!Can any or all of this be made ahead and reheated before serving?Hello! This is Jill from BA. You add the cheeses when you pour in the cream mixture. We also updated the recipe to make it more clear when you incorporate the pancetta. You are going to roast the walnuts and gratin at the same time toward the end. Hope this helps and holler if you have more questions!jillbaughmanNew York, NY11/17/17I think the directions could be more clear. Are we to roast the walnuts in the pancetta drippings? I think the roasting of walnuts is separate from the gratin yet the directions seem to refer to both. And it does appear the pancetta never makes in back into the gratin. The list of ingredients looks yummy and I think I will figure out myself how to pull it all together. I'll know by tonight, it's what's for dinner. :)AnonymousPortland, OR11/16/17and when do you add the pancetta back in?When do you add the cheeses?AnonymousMontreal11/14/17

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