Brussels sprouts have spent decades being politely ignored, and Thanksgiving is usually their annual audition for relevance. More often than not, they fail. This version doesn’t ask for redemption—it assumes it.
From the start, the dish leans into everything autumn cooking does best: warmth, richness, deep savouriness, and the comfort of taking your time. What arrives at the table, then, is not the stern little sprout of childhood memory, but something entirely reformed—soft at the centre, gently caramelised, wrapped in velvety Gruyère mornay, and crowned with a golden pancetta-breadcrumb crust that crackles like the season’s last leaves.
The transformation happens in layers. First, the sprouts are blanched just enough to hold on to their green brightness. Next, they’re eased into a pan with garlic and pancetta, where they soften and absorb the rendered fat as if it’s valuable information. Meanwhile, a silky mornay comes together—nutty from the cheese, lightly perfumed with truffle oil—binding everything without ever raising its voice. In effect, it behaves like a winter scarf: enveloping, supportive, never smothering.
This is why the dish works so well at Thanksgiving. It feels familiar, yet indulgent and sits comfortably alongside turkey, stuffing, and mashed potatoes, but it refuses to be overlooked. It delivers richness without heaviness, depth without drama, and a quiet sense of intention that signals you’ve gone a little further than required. Finally, the topping seals the deal: crisp pancetta folded into breadcrumbs, baked into a bronzed lid that shatters at the touch of a spoon.
Ingredients (Serves 6–8 as a side)
Brussels Sprouts Base
- 700–800g Brussels sprouts, trimmed and halved
- 150g pancetta, diced (plus extra for topping)
- 3–4 garlic cloves, thinly sliced
- 1–2 tbsp olive oil
- Salt and black pepper
Gruyère–Truffle Mornay Sauce
- 40g butter
- 40g flour
- 500ml whole milk, warmed
- 120g Gruyère, grated
- Pinch of nutmeg
- ½–1 tsp truffle oil (to taste)
- Salt and pepper to season
Breadcrumb Topping
- 60g breadcrumbs (panko works beautifully)
- 30–40g crisped pancetta bits
- 1 tbsp olive oil or melted butter (optional, for extra browning)
To Finish
- Extra Gruyère for sprinkling (optional)
- A little more truffle oil (very sparingly)
Brussels Sprouts Gratin with Gruyère Mornay, Garlic & Pancetta
Recipe
Prep the sprouts
- Trim Brussels sprouts; halve the large ones.
- Blanch in salted boiling water until just tender but bright.
- Drain and steam-dry so they don’t weep into the sauce.
Make the Gruyère–truffle Mornay
- Melt butter → add flour → whisk into a pale roux.
- Stream in warm milk; cook until velvety.
- Stir in grated Gruyère, a pinch of nutmeg, salt, and pepper.
- Finish with a few drops of truffle oil (not too much — it blooms in heat).
Pancetta–garlic sauté
- In a pan, render diced pancetta until crisp.
- Add sliced garlic; let it soften without browning.
- Add the blanched sprouts and toss in the pancetta fat + a trickle of olive oil.
- Season lightly — the cheese will take it the rest of the way.
Assemble
- Spoon a thin layer of Mornay in your baking dish.
- Add the sprout–pancetta mix.
- Pour over more Mornay to coat, not drown.
Topping
- Mix breadcrumbs with a handful of crisp pancetta bits.
- Scatter evenly over the top.
Gratinate
- Bake at high heat (220°C) until bubbling.
- Finish under the grill for a bronzed, crunching crust.
