Skip the potatoes and reach for Brussels sprouts instead! You'll love getting a healthy dose of these green veggies in a cheesy pancetta and Gouda sauce.

Brussels Sprouts Gratin

Preheat oven to 400 degrees. In a small bowl, stir together melted butter and panko; set aside.

heat a large oven-proof skillet over medium-high heat. Add pancetta. Cook 5 to 6 minutes or until crisp. Transfer pancetta to a paper towel lined plate; set aside.

Add shallots to skillet; cook 1 to 2 minutes or until softened. Whisk in flour until combined. Slowly whisk in milk; bring to a simmer and remove from heat. Stir in 1 cup Gouda and season with salt and pepper. Fold in crisp-cooked pancetta and Brussels sprouts. Sprinkle with panko mixture and remaining 1/2 cup Gouda.

Bake 25 to 30 minutes or until mixture is bubbly and Brussels sprouts are fork-tender.