Brussels Sprouts Au Gratin
This Brussels Sprouts Au Gratin takes everyone’s favorite fall vegetable to the next level. Roasted Brussels sprouts are tossed in a creamy, thyme-infused sauce, then baked under a blanket of Gruyere and Parmesan cheese. It’s a rich, savory side dish that’s sure to convert even the most reluctant Brussels sprout eaters.
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Perfect for holiday dinners or cozy autumn meals, this gratin is bursting with flavors from the crispy pancetta, sharp cheeses, and fragrant herbs. The option to add chopped pecans provides an extra crunch and a hint of nuttiness. Let’s dive into why you’ll love this dish and how to make it in just a few simple steps.
Why You’ll Love Brussels Sprouts Au Gratin
- Rich and Creamy: The thyme-infused cheese sauce makes these Brussels sprouts decadent and delicious.
- Perfect Holiday Side: A great addition to any Thanksgiving or Christmas dinner, adding elegance to the table.
- Crispy Pancetta: The pancetta adds a smoky, salty kick that balances the creaminess of the sauce.
- Nutty Crunch: Optional pecans bring an extra layer of texture and flavor.
- Easy to Make: Despite its fancy appearance, this dish is straightforward and easy to prepare.
What You Need to Make Brussels Sprouts Au Gratin
For this Brussels Sprouts Au Gratin, you’ll need Brussels sprouts, some key ingredients for the creamy sauce, and a few pantry staples. The exact ingredient measurements can be found in the recipe card at the end of this post.
Main Ingredients:
- Brussels Sprouts: Fresh Brussels sprouts, halved for even roasting.
- Pancetta: Adds a salty, crispy texture that complements the creamy sauce.
- Cheese: Gruyere and Parmesan give a wonderful sharpness and melt beautifully.
- Thyme & Garlic: These add aromatic warmth and depth to the sauce.
Optional Topping:
- Pecans: For those who love a little crunch and nuttiness in their gratin, add some chopped pecans to the top.
How to Make Brussels Sprouts Au Gratin
1
Roast the Brussels Sprouts
Preheat your oven to 400°F. Toss the halved Brussels sprouts in olive oil, season with salt and pepper, and spread them on a baking sheet. Roast for about 20 minutes until tender and slightly crispy on the edges.
2
Prepare the Pancetta and Sauce
In a skillet, cook the pancetta until it’s crispy, then set it aside, keeping the fat in the pan. Add butter to the skillet and sauté the diced shallots for about 5 minutes until they soften. Whisk in the flour, and then add milk, thyme, and grated garlic, letting the sauce thicken slightly. Season with salt.
3
Combine and Assemble
In a mixing bowl, toss the roasted Brussels sprouts with the crispy pancetta and prepared sauce. Transfer this mixture to a baking dish, ensuring it’s evenly spread.
4
Add Cheese and Bake
Lower the oven temperature to 375°F. Sprinkle the Gruyere and Parmesan cheese evenly over the Brussels sprouts. Place the dish in the oven and bake for about 30 minutes, until the cheese is melted, bubbly, and golden-brown.
5
Finish and Serve
For an optional crunch, sprinkle chopped pecans on top before serving. This dish is best enjoyed warm, and it pairs wonderfully with other fall or holiday favorites.
Commonly Asked Questions
Can I make this Brussels Sprouts Au Gratin ahead of time?
Yes! You can roast the Brussels sprouts and prepare the sauce a day in advance. Assemble the gratin just before baking, or refrigerate it overnight and bake the next day.
What cheese can I use instead of Gruyere?
Gruyere adds a nutty, creamy flavor, but you can also use Swiss cheese or even sharp cheddar as substitutes.
Is there a way to make this dish vegetarian?
Absolutely. Simply skip the pancetta. You could add a bit of smoked paprika to the sauce for a smoky flavor or try adding crispy shallots on top for extra texture.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10-15 minutes to restore the crispiness of the cheese topping.
Brussels Sprouts Au Gratin
Ingredients
- 1 lb Brussels sprouts halved
- Olive oil
- Salt and pepper
- 1/2 cup pancetta
- 3 tbsp unsalted butter
- 1/4 cup shallot diced
- 2 tbsp flour
- 1 cup whole milk
- Thyme fresh & dried
- 1 garlic clove grated
- 1/4 cup Gruyere cheese
- 1/4 cup Parmesan cheese
Optional:
- 1/4 cup pecans chopped
Instructions
- Preheat oven to 400°F. Toss Brussels sprouts with olive oil, season with salt and pepper, and roast for 20 minutes.
- In a skillet, cook pancetta until crisp, then remove and set aside, leaving the fat in the skillet. Add butter and shallots to the skillet, cooking for about 5 minutes until softened.
- Whisk in flour, then add milk and thyme. Let the sauce thicken and season with salt.
- Toss roasted Brussels sprouts with pancetta and sauce, then transfer to a baking dish. Reduce oven temperature to 375°F.
- Top with Gruyere and Parmesan cheese, then bake for 30 minutes until golden and bubbly. Optional: add pecans for extra crunch.
