This holiday-worthy, crowd-pleasing side dish (you can never go wrong with cream and cheese) requires you to open and close the oven door multiple times, so make sure you pay attention to the visual cues since no oven is exactly the same.
Recipe information
Yield
8 servings
Ingredients
8
2
2
3
4
½
2
2
1
1
2
2
1
Preparation
Step 1
Position racks in upper and lower thirds of oven; preheat to 475°. Spread pancetta on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6–8 minutes.
Step 2
Transfer pancetta to a large bowl; reserve baking sheet. Add Brussels sprouts, shallots, garlic, butter, black pepper, and 1 Tbsp. thyme to bowl with pancetta and toss to coat. Scrape Brussels sprouts mixture into a 13x9" baking dish. Roast gratin on bottom rack until tops of Brussels are browned, 15–20 minutes. Carefully toss to expose green Brussels below, then continue to roast until tops of Brussels are browned, 15–20 minutes more.
Step 3
Whisk cream and mustard in a large glass measuring cup. Arrange walnuts on reserved baking sheet with pancetta drippings.
Step 4
Remove gratin from oven, carefully pour in cream mixture, and sprinkle cheese over.
Step 5
Reduce oven temperature to 375°. Return gratin to bottom rack, then place sheet with walnuts on top rack. Roast, tossing nuts halfway through, until nuts are browned on both sides, 8–10 minutes, and cream is thick, vigorously bubbling, and browned around the edges, 15–20 minutes. Let gratin cool 10 minutes.
Step 6
Meanwhile, chop walnuts and transfer to a medium bowl. Add red pepper and remaining 1 Tbsp. thyme and toss to combine. Top gratin with walnut mixture before serving.
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Reviews (26)
Back to TopWhen do you add the cheeses?
Anonymous
Montreal
11/14/2017
and when do you add the pancetta back in?
Anonymous
LA
11/15/2017
I think the directions could be more clear. Are we to roast the walnuts in the pancetta drippings? I think the roasting of walnuts is separate from the gratin yet the directions seem to refer to both. And it does appear the pancetta never makes in back into the gratin. The list of ingredients looks yummy and I think I will figure out myself how to pull it all together. I'll know by tonight, it's what's for dinner. :)
Anonymous
Portland, OR
11/16/2017
Hello! This is Jill from BA. You add the cheeses when you pour in the cream mixture. We also updated the recipe to make it more clear when you incorporate the pancetta. You are going to roast the walnuts and gratin at the same time toward the end. Hope this helps and holler if you have more questions!
jillbaughman
New York, NY
11/17/2017
Can any or all of this be made ahead and reheated before serving?
Anonymous
11/18/2017
Waaaaaaaaay too much salt. Pancetta, Parmesan AND 2tsp of salt? Almost inedible which is a shame because it would be great, otherwise!
Anonymous
11/18/2017
I made this last night for a friendsgiving and it was gone within the first 5 minutes. A couple things I did differently: I used pecans instead of walnuts because they were all out at Whole Foods, then I sautèed the pancetta/pecans on the stove instead of roasted in the oven- all of that worked out great. When I put the cheese and cream in, I baked it for 375 for 15 minutes, and then the last 5 minutes I broiled it so the top would get all golden and gooey which was amazing. 10/10 would make again.
emily schultz
bonappetit.com
11/19/2017