Creamy, irresistibly cheesy Brussels sprouts au gratin that will convert even sprout haters into lovers of this veggie side. An easy family favorite recipe for the holidays.
Trim 1 lbs Brussels Sprouts of the tough bottoms and any outer leaves if needed. Cut in half or quarters
Toss the brussels sprouts in the 1 tbsp Oil and season with a pinch of salt.
Place in a large cast iron skillet. Add the 4 oz Pancetta and 1 Shallot.
Place the skillet on the cooler side of the grill and roast the sprouts until the outer layers are starting to brown, about 15 minutes.
Remove from the grill and spoon the Brussels sprouts into a bowl.
Make the cheese sauce
Meanwhile, in the same cast iron skillet, make the cheese sauce by adding the 1 cup Heavy creamto the pan over low heat.
Stir in the 1 tsp Paprika, ¼ tsp Cayenne, and ½ tsp Dried mustard. Add the fresh ½ tsp thyme in.
Bring to a low simmer to allow the heavy cream to thicken.
Melt in 6 oz of the 8 oz Gruyere Cheese, a little at a time, stirring to melt entirely.
Bake the brussels au gratin
Return the caramalized Brussels sprouts to the skillet and toss in the cheese sauce to combine.
Sprinkle the top with the ¼ cup Pork Panko, remaining 2 oz 8 oz Gruyere Cheese, and 2 oz Parmesan cheese
Return to the grill, on the coller side of the grill grates and cook, with the lid closed until the cheese has melted and is browned and the sauce is just bubbling.
Carefully remove from the grill and allow to cool 5 minutes before serving.
Notes
To make this brussels au gratin in the oven
Use a baking sheet, lined with foil to roast the brussels. Cook as otherwise directed in the recipe card. These are great topped with a handful of crispy onions.