Brussels Sprouts Gratin

Take your baked brussel sprouts to new heights with pancetta and Cracker Barrel Mozza cheese. It’s a holiday side dish that will be sure to impress. 

  • 13
  • 50
  • 6


  • 1 lb (500 mL) Brussels sprouts, trimmed and halved
  • 2 tbsp (30 mL) olive oil, divided
  • 1/3 cup (75 mL) diced pancetta
  • 2 tbsp (30 mL) butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp (45 mL) all-purpose flour
  • 1 cup (250 mL) whole milk
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/4 tsp (1 mL) ground nutmeg
  • 1 1/2 cups (375 mL) Cracker Barrel Shreds – Mozza, divided
  • 1/3 cup (75 mL) bread crumbs
  • 2 tbsp (30 mL) finely chopped fresh parsley, divided


  1. Preheat oven to 425˚F (220˚C). In pot of boiling salted water, cook Brussels sprouts for 6 to 8 minutes or until very tender; drain well and set aside.
  2. Heat 1 tsp (5 mL) oil in high-sided large skillet or large saucepan set over medium heat; cook pancetta for 3 to 4 minutes or until golden brown and crispy. Transfer to paper towel–lined tray to drain.
  3. Melt butter in same pan; cook onion and garlic for about 3 minutes or until tender. Sprinkle with flour; cook, stirring often, for 1 to 2 minutes or until smooth.
  4. Slowly whisk in milk; bring to boil, whisking constantly. Reduce heat to medium-low. Stir in salt, pepper and nutmeg; cook, stirring, for 6 to 8 minutes or until thickened slightly. Remove from heat.
  5. Stir in 1/2 cup (125 mL) cheese until melted. Stir in Brussels sprouts and pancetta.
  6. Transfer to greased 11- x 7-inch (2 L) baking dish. Sprinkle with remaining cheese. Toss together bread crumbs, remaining olive oil and half of the parsley. Sprinkle over top.
  7. Bake for about 15 minutes or until golden brown and bubbly. Let stand until slightly cooled. Sprinkle with remaining parsley before serving.


Alternately, bake in 9-inch (23 cm) square baking dish.

For a vegetarian version, substitute chopped sun-dried tomatoes or sautéed sliced mushrooms for pancetta.

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