Experience the ultimate comfort food recipe with this mouthwatering Brussels Sprouts Gratin! Crafted with creamy cheese and cooked up on a pellet grill, this dish is sure to hit the spot and delight your taste buds.
Brussels Sprouts Gratin
Tom Jackson
Rated 5.0 stars by 2 users
Category
Side Dish
Cuisine
American
Servings
10
Prep Time
30 minutes
Cook Time
50 minutes
Calories
284
Chef Tom fires up the Kamado Joe Pellet Joe for another great side dish. Check out this creamy, cheesy, delicious Brussels Sprouts Gratin!
Ingredients
- 4 oz Pancetta, diced
- 2 lb Brussels, trimmed, halved
- 2 Shallots, sliced thin
- 4 cloves Garlic, minced
- 1 tbsp Thyme leaves
-
3 tbsp extra virgin olive oil
-
2 tbsp Cattleman’s Grill Trail Dust All Purpose Seasoning
- 2 cups heavy cream
-
2 tbsp Kozlik’s Dijon Classique Mustard
- 2 oz smoked Gruyère cheese, fine grated
- 4 oz Parmigiano-Reggiano, fine grated
- 1 cup Panko bread crumbs
Directions
- Preheat your Kamado Joe Pellet Joe to 400ºF.
- Preheat a Lodge 10” Cast Iron Skillet on the grill.
When the skillet is hot, add the pancetta. Cook until the fat is rendered out and the pancetta begins to brown. Add the Brussels sprouts, shallots, garlic, thyme, extra virgin olive oil and Cattleman’s Grill Trail Dust All Purpose Seasoning and toss well to mix.
- Close up the grill and cook until the sprouts begin to soften and brown, about 45 minutes.
- Combined the heavy cream and Kozlik’s Dijon Classique Mustard. Whisk to combine. Pour over the Brussels sprouts.
Add the cheeses and heavy cream mixture to the skillet and stir.
- Sprinkle the bread crumbs over the top evenly. Continue cooking until the top is browned and the gratin is bubbling up through the topping in the center of the skillet, about 30 minutes more.
- Remove from the grill and serve hot.
Recipe Note
You might also enjoy: Twice Baked Potatoes
Nutrition
Nutrition
- Serving Size
- 6.82 oz
- per serving
- Calories
- 284
Amount/Serving % Daily Value
- Carbs
- 19 grams
- Protein
- 12 grams
- Fat
- 19 grams
- Sodium
- 448 milligrams
