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A baked Brussels Sprouts Au Gratin casserole with a golden crust sits on a wooden board. Fresh parsley and a shallot are nearby. A gingerbread house and white pumpkin are visible in the background.

Brussels Sprouts Au Gratin

Try this easy Brussels Sprouts Au Gratin recipe with crispy pancetta and a creamy, cheesy sauce. Perfect as a holiday side dish or a comforting fall meal addition!
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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.
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