Brussels Sprouts Gratin

Recipe

Side Dish
Brussels Sprouts Gratin

Primary Media

User Rating

4.24 out of 5 stars
Rate it:
17 ratings

Recipe Data

8
Servings
10min
Prep
35min
Total

Recipe Wellness Badges

Author

Save Options

Description

Skip the potatoes and reach for Brussels sprouts instead! You'll love getting a healthy dose of these green veggies in a cheesy pancetta and Gouda sauce. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
½ c.Hy-Vee Italian-seasoned panko bread crumbs
2 tbsp.Hy-Vee unsalted butter
1(5-oz.) pkg. diced pancetta
1medium shallot, finely chopped
2 tbsp.Hy-Vee all-purpose flour
1 ½ c.Hy-Vee whole milk
1 ½ c.Carr Valley smoked Gouda, shredded and divided
Hy-Vee salt
Hy-Vee ground black pepper
2(1-lbs. each) pkgs. Hy-Vee Short Cuts Brussels sprouts

Things To Grab

  • Small bowl
  • Large oven-proof skillet
  • Paper towels
  • Plate
  • Whisk

Directions

  1. Preheat oven to 400 degrees. In a small bowl, stir together melted butter and panko; set aside.

  2. heat a large oven-proof skillet over medium-high heat. Add pancetta. Cook 5 to 6 minutes or until crisp. Transfer pancetta to a paper towel lined plate; set aside.

  3. Add shallots to skillet; cook 1 to 2 minutes or until softened. Whisk in flour until combined. Slowly whisk in milk; bring to a simmer and remove from heat. Stir in 1 cup Gouda and season with salt and pepper. Fold in crisp-cooked pancetta and Brussels sprouts. Sprinkle with panko mixture and remaining 1/2 cup Gouda.

  4. Bake 25 to 30 minutes or until mixture is bubbly and Brussels sprouts are fork-tender.

Nutrition facts

Servings

290 Calories per serving

Amounts Per Serving

  • Total Fat: 14g
  • Cholesterol: 50mg
  • Sodium: 560mg
  • Total Carbohydrates: 20g
  • Protein: 15g

Daily Values

0%
Iron 10%
0%
Calcium 20%
0%
Vitamin D 6%
0%
Potassium 10%

Recipe Source:

Hy-Vee Test Kitchen