Lil Sprouts au Gratin Recipe

Servings: 8 - 10

Get the Pan!

Brussels sprouts, the tiny cousin to cabbage, take on a cheesy, sweet flavor and creamy texture in this must-do holiday side dish complementing any main course. A substitute for chicken broth concentrate: 2 tablespoons of a dried seasoning mix.




2 ½ pounds Brussels sprouts, trimmed

4 ounces tiny-diced Pancetta

¾ cup chopped shallots (about 2 medium bulbs)

3 tablespoons all-purpose flour

2 cups heavy cream

1 cup whole milk

4 tablespoons chicken broth concentrate

1 teaspoon dried thyme

½ teaspoon nutmeg

Cracked black pepper

¼ cup or more chopped flat-leaf parsley

1 cup shredded Swiss or Gruyere cheese

1 cup breadcrumbs or Panko

¼ cup (½ stick) butter, melted


Sprouts au Gratin on a dinner plate.
[Click for larger image] 


Blanche sprouts in a medium saucepan with Teflon™ nonstick coating for about 3 minutes; drain, cool under cold water and slice thin; set aside. Wipe pan; cook pancetta over medium heat to lightly brown; set aside. Drain fat from pan but leave 1½ tablespoons to cook shallots until soft, 2 mins. Add flour whisking a minute. (Preheat oven to 350°.) Add cream, milk, & broth concentrate stirring constantly until thick. Sprinkle in thyme & nutmeg; stir in sprouts; Add pepper and transfer to a baking pan (about 9x13-inch) with Teflon™ nonstick coating. Top with reserved pancetta, parsley, cheese, breadcrumbs. Pour butter overall. Bake 30 minutes or until bubbly & golden. Let stand 5 minutes before cutting.