The Most Insane Brussels Sprouts Gratin.
The photos are not going to do this brussels sprouts gratin justice.
Oh no they aren’t.
But we’re going to flavor town today.
If you make these creamy, cheese brussels (that also have crunchy pancetta, OF COURSE), and then attempt to take a photo? You’re out of luck.
First, everyone is going to start eating it immediately because it will smell like pure heaven. Ridiculous. I mean, this smells SO delicious while it’s cooking.
And second, brussels sprouts in creamy cheese sauce do not one attractive photo make. You’ve been warned!
However, I’m hoping I can convince you otherwise.
The brussels sprouts gratin in my kitchen is now a permanent staple on Thanksgiving.
I don’t need potatoes in a cheesy cream sauce either, but that’s never stopped me.
Look at this as just another fabulous way to eat this green vegetable that freaks everyone out but that really tastes GOOD.
And that’s the only way I can describe it! Good. Really freaking good. Mouth-watering good. It has so much flavor that you’re actually in shock as you’re eating it.
I used the base of this recipe and added mushrooms. For some reason, the thought of adding mushrooms sounded incredible to me. I knew they would add some meaty texture and make brussels gratin even more satisfying and flavorful. SO glad I was right.
EXCELLENT NEWS too.
You can make this ahead of time!
Honestly, you can bake the entire thing a few hours (or even the day before) and it will still taste fantastic. I personally wouldn’t go that far, since some of that crunch on the top will disappear when you do that. But! I would make everything up until the point where the brussels are in the baking dish and ready to go. You can even toss in the cheese and refrigerate it all. Before baking, whisk together your cream mixture and pour it over top.
Then… watch magic happen.
No really. This is a brussels sprouts gratin you do NOT want to miss.
The Most Insane Brussels Sprouts Gratin
- 8 ounces pancetta chopped
- 2 shallots thinly sliced
- 2 pounds brussels sprouts stems removed and halved
- 12 ounces cremini mushrooms sliced
- 3 garlic cloves minced
- 2 teaspoons freshly chopped thyme
- 2 1/2 cups heavy cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly grated nutmeg
- 3/4 cup pecans chopped
- 4 ounces gruyere cheese freshly grated
- 4 ounces parmesan cheese freshly grated
Preheat the oven to 400 degrees F.
Heat a large skillet over medium-low heat and add the pancetta. Cook until the fat is rendered and it is mostly crispy, then remove it with a slotted spoon. Place it on a paper towel to drain excess grease.
Remove half of the pancetta grease from the skillet and set it aside. Add the shallots and the brussels with a pinch of salt and pepper to the skillet and toss well, cooking until softened, about 8 to 10 minutes. Transfer the brussels to a bowl.
Add the remaining pancetta fat back to the skillet. Add the mushrooms and garlic and stir, cooking until softened, about 6 to 8 minutes. Season with the thyme and a pinch of salt and pepper. Transfer the mushrooms to the bowl with the brussels. Add most of the grated gruyere and parmesan to the brussels mixture. Toss in the pancetta. Place it all in a 9x13 inch baking dish.
In a large bowl or measuring cup, whisk together the cream, dijon and nutmeg. Pour the cream over the brussels and very gently toss. Sprinkle the remaining cheese on top. Bake for 20 to 25 minutes, until bubbly and golden. Remove the gratin and sprinlkle the pecans on top. Bake for another 10 minutes. Let cool slightly before serving.
It’s the most flavorful ugliness ever.