Brussels Sprout Gratin with Pancetta and Parmesan | Holiday Casserole | Michael Symon | Recipe

Preheat your broiler to medium-high heat. 

Place a heavy-bottomed pan over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, 3 to 5 minutes. Add the onions and garlic and cook until softened, 2 minutes. Stir in the thyme and toast briefly. Using a slotted spoon, transfer the pancetta mixture to a baking dish and set aside.  

Place the pan back over medium heat and add the Brussels sprouts. Season with salt and pepper and cook until beginning to soften, 4 to 5 minutes. Using a slotted spoon, transfer the Brussels sprouts to the baking dish containing the pancetta mixture. 

Drain all but 2 tablespoons fat from the pan and whisk in the flour until a smooth paste forms. Whisk in the white wine and bring to a simmer, smoothing out any lumps. Whisk in the cream and season with nutmeg, salt and pepper, then whisk in the mascarpone. Pour the sauce over the Brussels sprouts and mix to thoroughly combine, then smooth the surface.  

In a mixing bowl, stir together the panko, Parmesan and chives and sprinkle evenly over the Brussels sprouts. Broil until golden brown on the surface, 3 to 5 minutes. 

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