Preheat oven to 400 degrees. In a small bowl, stir together melted butter and panko; set aside.
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.
Servings and Ingredients
|½ c.||Hy-Vee Italian-seasoned panko bread crumbs|
|2 tbsp.||Hy-Vee unsalted butter|
|1||(5-oz.) pkg. diced pancetta|
|1||medium 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 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
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.
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.
Bake 25 to 30 minutes or until mixture is bubbly and Brussels sprouts are fork-tender.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 50mg
- Sodium: 560mg
- Total Carbohydrates: 20g
- Protein: 15g
Hy-Vee Test Kitchen