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Chef Michael Symon shares a classic Brussels sprout, cream and cheese gratin that would be perfect as a Thanksgiving side dish. "I originally tested the recipe with Gruyere," he says, "and it was good, but it was really rich. I was like, this is for Rach, I got to Italian it up a bit." He ended up switching the cheese to good ole Italian Parm. Needless to say, Rachael loved it. She was also excited to hear about Michael's new collaboration with Goldbelly (you can order some of his Cleveland staples, such as kielbasa and pierogies, online here).
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.