Cheesy Brussels Sprouts Gratin

Ingredients

• 8 oz. pancetta, diced
• 2 lb. brussels sprouts, trimmed and halved
• 2 shallots, thinly sliced
• 3 garlic cloves, finely chopped
• 4 T. unsalted butter, melted
• ½ t. ground black pepper
• 2 T. fresh thyme leaves, chopped, divided
• 2 c. heavy cream
• 1 T. Dijon mustard
• 1 c. walnuts, chopped
• 2 oz. Gruyere cheese, grated
• 2 oz. Parmesan cheese, grated
• 1 t. crushed red pepper flakes

Steps

1. Preheat oven to 425 degrees.
2. Spread pancetta on a baking sheet; roast about 20 minutes, tossing once halfway through until lightly browned.
3. Place roasted pancetta in a large bowl with brussels sprouts, shallots, garlic, butter, pepper and 1 T. thyme leave; stir until everything is evenly coated.
4. Transfer brussels sprout mixture to the baking sheet; roast until brussels sprouts are evenly browned, about 40 minutes.
5. In a bowl, whisk together heavy cream and Dijon mustard.
6. Remove brussels sprouts from oven.
7. Lower oven temperature to 375 degrees.
8. Carefully pour cream/Dijon mixture over brussels sprouts; sprinkle both cheeses over them. Return brussels sprouts to oven.
9. Arrange walnuts with the remaining thyme and red pepper flakes on a baking sheet; toast in oven until browned; toss halfway through, about 10 minutes.
10. Remove brussels sprouts from oven when cream is thick, bubbling and browned around all edges, about 20 minutes.
11. Sprinkle gratin with the toasted walnuts. Let cool for 10 minutes.
12. Serve.