Description
This Creamy Brussels Sprouts Gratin with Mushrooms and Pancetta is a cozy, indulgent side dish perfect for family dinners or festive gatherings. Rich, savory, and topped with crunchy breadcrumbs—it’s comfort food at its best.
Ingredients
1 pound Brussels sprouts, trimmed and halved
8 ounces mushrooms (cremini or button), sliced
4 ounces pancetta, diced
1 cup heavy cream
1 cup grated Gruyère cheese
1/2 cup breadcrumbs (preferably panko)
2 tablespoons butter
2 cloves garlic, minced
Salt and pepper, to taste
Fresh herbs (thyme or parsley), for garnish
Instructions
1. Preheat oven to 375°F (190°C).
2. Blanch Brussels sprouts in boiling salted water for 5 minutes. Drain and set aside.
3. In a skillet, melt 1 tbsp butter and cook pancetta until crispy. Remove with a slotted spoon.
4. In the same skillet, sauté mushrooms until golden, about 5–7 minutes. Add garlic and cook for 1 more minute.
5. Add cream to skillet and bring to a gentle simmer. Stir in half the Gruyère cheese until melted. Season with salt and pepper.
6. In a baking dish, combine blanched Brussels sprouts, pancetta, and mushrooms.
7. Pour cream sauce over the vegetables. Mix gently to coat.
8. Top with remaining cheese and breadcrumbs. Drizzle with melted butter.
9. Bake for 25–30 minutes until golden and bubbly.
10. Let it rest a few minutes before serving. Garnish with herbs.
Notes
Substitute pancetta with sautéed onions or lentils for a vegetarian version.
Use cheddar or mozzarella if Gruyère isn’t available.
Letting the gratin rest before serving improves consistency and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 5g
- Sodium: 360mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 55mg
Keywords: Brussels sprouts gratin, creamy vegetable bake, holiday side dish, pancetta recipes, mushroom gratin