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.
WHAT YOU'LL LOVE
- Rendering the pancetta directly in the skillet before adding the sprouts means everything else cooks in that flavorful fat, rather than starting in a clean pan
- Tossing the sprouts, aromatics, and seasoning together all at once lets them cook and brown as one mixture in the closed grill, rather than layering ingredients in separate stages
- Whisking the mustard into the cream before pouring it over the sprouts builds tang directly into the sauce, rather than adding mustard as an afterthought
- Watching for the gratin to bubble up through the topping in the center gives a clear visual cue for doneness, rather than guessing from the edges alone
Brussels Sprouts Gratin
Tom Jackson
Rated 5.0 stars by 3 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
Recipe FAQ
Why render the pancetta in the skillet before adding the Brussels sprouts?
Cooking the pancetta first until it browns renders out its fat, so everything added afterward — the sprouts, shallots, and garlic — cooks directly in that flavorful fat rather than starting in a plain, empty pan.
Why toss all the vegetables and seasoning together at once instead of adding them in stages?
Combining the sprouts, shallots, garlic, thyme, oil, and seasoning all at once lets everything cook and brown together as one mixture in the closed grill, rather than needing to add ingredients at different times.
Why whisk the mustard into the cream before pouring it over the sprouts?
Combining them first builds the tang directly into the sauce that coats every sprout, rather than the mustard sitting as a separate flavor added on top.
How do I know when the gratin is actually done?
Look for the topping to be browned and the gratin bubbling up through the center specifically, not just around the edges — that's the cue this recipe uses instead of a fixed time alone.
How indoor-friendly is this recipe?
5 out of 5 — this comes together entirely in a cast iron skillet in a regular oven; the pellet grill is only being used as an outdoor oven, not for smoke or char.
Recipe Highlights
Pancetta-rendered base: Cooks the vegetables directly in flavorful fat.
All-at-once vegetable toss: Simplifies the cook into one combined stage.
Mustard-whisked cream: Builds tang directly into the sauce.
Center-bubble doneness check: A specific visual cue beyond just browned edges.
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Nutrition
Nutrition
- Nutrition Serving Size
- 6.82 oz
- per serving
- Calories
- 284
- Carbs
- 19 grams
- Protein
- 12 grams
- Fat
- 19 grams
- Sodium
- 448 milligrams
