Todd English is making Brussel Sprouts the star of the Thanksgiving table with his Cheesy Brussels Sprouts Gratin.
Cheesy Brussels Sprouts Gratin
- 8 oz pancetta (diced)
- 2 lb. brussels sprouts (trimmed and halved)
- 2 ea. shallots (thinly sliced)
- 3 ea. peeled garlic cloves (finely chopped)
- 4 tbsp unsalted butter (melted)
- ½ tsp ground black pepper
- 2 tbsp fresh thyme leaves (chopped)
- 2 cups heavy cream
- 1 tbsp Dijon mustard
- 1 cup walnuts (chopped)
- 2 oz gruyere (grated)
- 2 oz parmesan (grated)
- 1 tsp crushed red pepper flakes
- Preheat oven to 425 degrees.
- Spread pancetta on a baking sheet and roast tossing once halfway through until lightly browned.
- Transfer pancetta to a large bowl along with brussels sprouts, shallots, garlic, butter, black pepper and 1 tbsp chopped thyme leaves, reserve baking sheet.
- Stir ingredients together until everything is evenly coated.
- Dump brussels sprout mixture into a baking dish and roast in oven until brussels sprouts are evenly browned.
- In a bowl whisk together heavy cream and Dijon mustard.
- Remove brussels sprouts from oven and carefully pour cream/Dijon mixture over them.
- Sprinkle gruyere and parmesan cheese over brussels sprouts.
- Lower oven temperature to 375 and return brussels sprouts to oven.
- Arrange walnuts on baking sheet that was used for pancetta with remaining chopped thyme leaves and red pepper flakes, toast in oven until browned all around tossing halfway through (about 10 minutes)
- Remove brussels sprouts from oven when cream is thick, bubbling and browned around all edges (about 20 minutes)
- Sprinkle gratin with toasted walnuts and let cool for 10 minutes before serving.