The photos won’t fully capture how amazing this Brussels sprouts gratin tastes.
Truth: this dish is all about taste, not glamour.
We’re heading straight to flavor town today. If you try to photograph these creamy, cheesy Brussels sprouts with crunchy pancetta before everyone eats them, good luck—people will dive in because the aroma is irresistible. The scent while it’s cooking is something else.
Still, I want to convince you to make it.
This gratin is now a permanent part of my Thanksgiving menu. I adore Brussels sprouts roasted, pan-crisped, shaved in salads or finished with balsamic — and I’ll happily add a cheesy cream version to the list. It’s an indulgence, sure, but an absolutely worthwhile one.
Think of this as another brilliant way to enjoy a vegetable that many people approach with trepidation. The combination of tender sprouts, rich cream, sharp cheeses and salty pancetta transforms them into something truly delicious—so good you might be surprised how much you love it.
I adapted this version by adding mushrooms — they bring a meaty texture and deepen the overall flavor, making the gratin even more satisfying. It proved to be a perfect addition.
Great news: you can make much of this ahead of time. The gratin can be assembled and even baked a few hours in advance, or fully baked the day before if needed. For best texture, though, I recommend prepping everything up to the point where the Brussels sprouts are in the baking dish with the cheese, then refrigerating. When you’re ready to serve, whisk the cream mixture and pour it over before baking so the top stays as crisp as possible.
Seriously, this is one gratin you don’t want to miss.
The Most Insane Brussels Sprouts Gratin
Brussels Sprouts Gratin
10
1 hr
Ingredients
- 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
Instructions
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Preheat the oven to 400 degrees F.
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Heat a large skillet over medium-low heat and add the pancetta. Cook until the fat renders and the pancetta is mostly crispy, then remove with a slotted spoon and drain on paper towels.
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Remove about half of the pancetta fat from the skillet and set it aside. Add the shallots and Brussels sprouts with a pinch of salt and pepper, tossing until softened, about 8 to 10 minutes. Transfer to a bowl.
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Add the remaining pancetta fat back to the skillet, then add the mushrooms and garlic. Cook until softened, about 6 to 8 minutes. Season with thyme and a pinch of salt and pepper. Combine the mushrooms with the Brussels sprouts, then add most of the grated gruyere and parmesan and the pancetta. Transfer everything to a 9×13-inch baking dish.
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In a large bowl or measuring cup, whisk together the heavy cream, Dijon and nutmeg. Pour the cream over the Brussels mixture and gently toss. Sprinkle the remaining cheese on top and bake for 20 to 25 minutes, until bubbly and golden. Remove and sprinkle the chopped pecans on top, then bake another 10 minutes. Let cool slightly before serving.
Notes
It’s delightfully ugly and unbelievably flavorful — the perfect side for a holiday table or any meal where you want a dish that steals the show.