Brussels Sprouts Gratin
This brussels sprouts gratin is heaven in a dish! It's super flavorful, delicious and comes together to create a fabulous side dish for Thanksgiving or the holidays. Pancetta and cheese turn this in to flavor town - you won't be able to stop eating it!
- 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.
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg