Brussels Sprouts Gratin

Brussels Sprouts Gratin

2 lbs Brussels sprouts, trimmed and sliced in half

1 tbsp salt 

2 oz pancetta, diced

2 tbsp butter

3 shallots, peeled, halved and diced 

2 tbsp flour

1 1/2 cup milk

1/4 cup cream cheese 

1/2 tsp kosher salt 

1/8 tsp ground nutmeg

1/2 tsp thyme

4 oz Gruyere cheese, grated 

Bring a large pot of water to a boil, add salt and Brussels sprouts and boil for approximately 4 minutes. Drain, set Brussels sprouts aside and return pot to stove over medium low heat. Add pancetta and sautée until most of the fat has rendered, approximately 10 minutes. Remove pancetta and set aside. 

Add butter to the pot and increase heat to medium. Add the shallots and sautée until soft, approximately 4 to 5 minutes. Add flour to make a roux and whisk for approximately 2 minutes. Add milk and stir over medium low heat until the sauce thickens. Add thyme, salt and nutmeg stirring well. 

Add cream cheese and Gruyere cheese until melted creating a smooth cheese sauce. If too thick, add additional milk or too runny add additional cheese until you have reached a creamy consistency. 

Add pancetta and Brussels sprouts to the cheese sauce and mix well to combine. Pout into a prepared 9 X 13 pan and bake in a 350 degree oven for 30 minutes until bubbly and the top is slightly browned.