Need a fancy but easy side?
With a rich Gruyere sauce and diced pancetta, this is it.
Tick tock, tick tock.
Elise Bauer
Turkey day is around the corner, are you ready?
Somehow Thanksgiving just doesn’t seem the same without at least one classic, cheesygratin.
Scalloped potatoesorturnipsoften make an appearance here, and some years, agratin of fennelwas the star.
Elise Bauer
When shopping for them, look for compact little heads that are bright green and firm.
Avoid yellowing or wrinkles leaves, if possible (since that shows age).
Any black spots are a sign of fungus.
Elise Bauer
Smaller ones are more tender and sweeter.
They are good for cooking whole.
Can This Brussels Sprouts Dish Be Vegetarian?
Elise Bauer
It’s easy to make this a vegetarian dish!
Just remove the pancetta and add an extra tablespoon of butter.
Just prepare all of the ingredients in a baking dish, cover and refrigerate.
Elise Bauer
Easy cheesy Brussels sprouts!
This will make it easier to peel off any tough outer leaves.
you might easily make this dish vegetarian by leaving out the pancetta in Step 2.
Elise Bauer
Just add an additional tablespoon of butter in Step 3.
Fill a large pot with 4 quarts of water plus 1 tablespoon salt.
Bring to a boil.
Elise Bauer
Add the halved Brussels sprouts and blanch for 3 to 4 minutes, until just barely tender.
Drain in a colander and rinse with cold water to stop the cooking.
Place diced pancetta in a large pot on medium low heat.
Elise Bauer
Cook until most of the fat is rendered, about 8 to 10 minutes.
Remove the pancetta from the pan and set aside, leaving the rendered fat in the pan.
Add butter to the pot and melt on medium heat.
Elise Bauer
Add the shallots and gently cook until softened, about 4 to 5 minutes.
Add the flour to the butter shallot mixture.
and whisk for 1 to 2 minutes.
Elise Bauer
Slowly add the milk while stirring with a wooden spoon until the roux is incorporated into the milk.
Add fresh thyme and sprinkle with nutmeg.
Add half of the cooked pancetta back to the sauce.
Elise Bauer
Taste and add more salt, if necessary.
Add the Brussels sprouts into the cheese sauce and toss to coat.
Transfer the cheesy Brussels sprouts into the prepared casserole or gratin dish.
Elise Bauer
Sprinkle with the remaining pancetta and the remaining 1 ounce of grated Gruyere cheese.
Bake for 25 minutes until top is lightly browned and bubbly.
Remove from oven and let sit for 10 minutes before serving.
Elise Bauer
