Description

Make a rich and cheesy Brussels Sprouts Gratin with Gruyère, pancetta, and a crispy breadcrumb topping. A perfect side dish for holidays or cozy family dinners.

Ingredients

Scale

1 lb Brussels sprouts, rinsed and patted dry
2 tablespoons olive oil
1½ teaspoons Kosher salt, divided
1½ teaspoons freshly ground black pepper, divided
4 oz pancetta, cubed
½ cup onion, chopped
3 cloves garlic, minced
1 tablespoon all-purpose flour
⅔ cup heavy cream (plus a little extra if needed)
½ cup Gruyère cheese, shredded
¼ teaspoon ground nutmeg
¾ cup Panko breadcrumbs
3 tablespoons unsalted butter, melted

Instructions

Prepare the Brussels Sprouts:
Preheat oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut each in half. Toss with olive oil, 1 teaspoon salt, and 1 teaspoon black pepper.
Roast the Sprouts:
Spread on a baking sheet and roast for 15–18 minutes, shaking the pan halfway through, until golden brown and lightly crisped on the edges.
Cook the Pancetta and Aromatics:
While the sprouts roast, heat a large skillet over medium heat. Add pancetta and cook until crisp, about 5–6 minutes. Remove with a slotted spoon and set aside.
In the same skillet, sauté the onion in the pancetta fat for 2–3 minutes, then add garlic and cook until fragrant.
Make the Sauce:
Sprinkle in the flour and whisk for 30 seconds to form a light roux. Slowly pour in the heavy cream while whisking constantly. Simmer for 2–3 minutes until slightly thickened. Stir in Gruyère, nutmeg, and the remaining ½ teaspoon each of salt and pepper.
Combine and Assemble:
Add roasted Brussels sprouts and cooked pancetta to the skillet, tossing gently to coat with the sauce. Transfer the mixture to a greased baking dish.
Add the Topping:
In a small bowl, mix Panko breadcrumbs with melted butter. Sprinkle evenly over the top of the gratin.
Bake and Serve:
Bake uncovered for 15–20 minutes until bubbly and golden brown on top. Let cool slightly before serving.

Notes

Roast the sprouts first to bring out natural sweetness and prevent sogginess.

Use freshly grated Gruyère for the best melt and flavor.

Don’t skip the broil step — it gives the topping its irresistible crunch.

Add a splash of cream when reheating to keep the gratin silky.