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Gratin di cavolini di Bruxelles e funghi (Brussels Sprouts and Mushroom Gratin)

Total Time1 hr
Course: Side Dish
Cuisine: Italian
Keyword: baked, vegetable


  • 500g (1 lb) Brussels sprouts trimmed
  • 150g (5 oz) mushrooms roughly chopped
  • 50g (1-1/2 oz) 50 g (1-1/2 oz) pancetta cut into lardons
  • 1-2 shallots finely minced
  • Olive oil
  • Butter
  • Salt and pepper

For the topping:

  • 1 batch 1 batch of béchamel made with 2 cups of milk
  • 25g 1 oz Parmesan cheese grated
  • 75g 2-1/2 oz Fontina, Emmenthal or other meltable cheese shredded (optional)


  • Parboil the Brussels sprouts in salted water for 7-10 minutes or so, depending on their size, until they are slightly underdone. Drain and refresh under cold water. Let the sprouts cool and cut them in half from top to bottom. (Leaving any small ones whole if you like.)
  • In a braiser large enough to hold all the sprouts and mushrooms comfortably, sauté the shallots and the pancetta in a bit of olive oil for just a few moments, long enough for the shallots to wilt slightly. Add the chopped mushrooms and a pinch of salt. Let them sauté briskly, until they've reduced and just begun to brown around the edges.
  • Now turn down the heat to medium and add the Brussels sprouts, along with a good knob of butter, letting everything simmer together for a good 5 minutes more, tossing from time to time. Taste and adjust for seasoning as you go.
  • Transfer the Brussels sprouts and mushrooms mixture to a buttered baking dish.
  • Prepare the béchamel sauce, folding in the fontina and about half the Parmesan and letting them melt completely into the sauce. Nap the sprouts generously with the béchamel, then top with the rest of the Parmesan and dot the top with butter.
  • Bake in a hot (220C/425F) oven for 15-20 minutes, until bubbling and nicely browned to your liking on top.
  • Let cool for a few minutes before serving.