We had this Creamy Brussels Sprouts Gratin Recipe as a side for Thanksgiving. And I very reluctantly gave up the leftovers. Lucky for me, I can just pull this recipe up on my phone whenever I want and make it again (once I stop by Whole Foods).
It seems like my Brussels sprouts are taking forever to grow in my garden, but when and if they do mature, I’ll be using them to make this recipe. In the past, I have roasted them with salt, pepper, and a little oil. This takes a bit more time to prepare but ends up being a much more flavorful side dish.
Creamy Brussels Sprouts Gratin Ingredients:
- 4 oz pancetta
- 2 tablespoons of unsalted butter
- 2 lbs Brussels Sprouts, cut in half
- 1/2 onion, finely chopped (about 1/4 cup)
- 1 cup heavy cream
- 1 cup chicken broth
- Black pepper for taste
- 4 ounces shredded Gruyère Grand Cru or Havarti
Creamy Brussels Sprouts Gratin Directions:
Rinse your Brussels sprouts and peel off the outer leaves. I usually also chop off the bit of stem left as well. Then slice the sprouts in half.
Heat butter and pancetta over medium-high heat in a large sauté pan. Cook, stirring frequently for about 8 minutes. I find diced pancetta at Whole Foods, and it seems to be the only local store I know of that doesn’t have it thinly sliced. However, you can use either form and just cut the slices into pieces.
Add Brussels sprouts and onions. Cook, stirring until lightly browned, about 15 minutes.
Preheat the oven to 325°F while you continue to cook your Brussels Sprouts on the stove.
Add heavy cream and chicken broth to the pan. Adjust heat to a simmer. Cook, stirring frequently until liquid reduces to about half with a thick consistency, about 20 minutes. Season to taste with pepper. This will not need any more salt because of the pancetta.
Transfer mixture to a casserole pan and cover with shredded cheese.
Transfer casserole to oven and bake uncovered until bubbly around the edges and cheese is melted, about 20 minutes.
Serve immediately and enjoy this Creamy Brussels Sprouts Gratin Recipe! Happy eating!
- 4 oz pancetta
- 2 tablespoon unsalted butter
- 2 lbs Brussels Sprouts, cut in half
- 1/2 onion, finely chopped (about 1/4 cup)
- 1 cup heavy cream
- 1 cup chicken broth
- Black pepper for taste
- 4 ounces shredded Gruyère Grand Cru or Havarti
- Rinse your Brussels sprouts and peel off the outer leaves. Then slice the sprouts in half.
- Heat butter and pancetta over medium-high heat in a large sauté pan. Cook, stirring frequently for about 8 minutes.
- Add Brussels sprouts and onions. Cook, stirring, until lightly browned, about 15 minutes.
- Preheat oven to 325°F while you continue to cook your Brussels Sprouts on the stove.
- Add heavy cream and chicken broth to the pan. Adjust heat to a simmer. Cook, stirring frequently, until liquid reduces to about half with a thick consistency, about 20 minutes. Season to taste with pepper. This will not need any more salt because of the pancetta.
- Transfer mixture to a casserole pan and cover with shredded cheese.
- Transfer casserole to oven and bake uncovered until bubbly around the edges and cheese is melted, about 20 minutes.
- Serve immediately and enjoy this Creamy Brussels Sprouts Gratin Recipe!
