• prep: 20 min
• cook: 1 hr
• total: 1 hr 20 min

servings:

Tick tock, tick tock. Turkey day is around the corner, are you ready? Somehow Thanksgiving just doesn’t seem the same without at least one classic, cheesy gratin. Scalloped potatoes or turnips often make an appearance here, and last year a gratin of fennel was the star. This year my gratin of choice is a creamy brussels sprouts gratin, with sprouts that have been blanched and then baked in a sauce with pancetta, shallots, and Gruyere.

• 2 pounds brussels sprouts, trimmed of outer leaves and sliced in half
• Salt
• 2 ounces pancetta, diced
• 1 Tbsp butter
• 3 shallots, peeled, halved, and sliced
• 2 Tbsp all purpose flour
• 1 3/4 cup whole milk
• 1 teaspoon salt
• Scant pinch of freshly ground nutmeg
• Thyme leaves from 2 sprigs of thyme or 1/2 teaspoon dry thyme
• 4 ounces of grated Gruyere cheese, divided 3 ounces and 1 ounce

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