Go Back

Brussels Sprouts Casserole

Brussels sprouts casserole with a creamy Gruyère sauce and a golden panko-bacon crust. Oven-baked until bubbly, with melted cheese stretching from the top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts casserole
  • 2 lb Brussels sprouts
  • 6 bacon
  • 2 clove garlic
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cup whole milk
  • 0.5 cup heavy cream
  • 1.5 cup shredded Gruyere
  • 0.5 cup grated Parmesan
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup panko breadcrumbs

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Blanch and prepare
  1. Preheat oven to 400F and set out a baking dish.
  2. Bring a pot of boiling salted water to a boil, then blanch Brussels sprouts for 4 minutes.
  3. Drain Brussels sprouts thoroughly and set aside.
Make the creamy cheese sauce
  1. Cook bacon in a Dutch oven until crisp, then remove bacon and reserve 1 tablespoon drippings.
  2. Melt butter with the drippings, add garlic and all-purpose flour, and cook for 1 minute.
  3. Whisk in whole milk and heavy cream, then simmer until thickened.
  4. Stir in 1 cup shredded Gruyere, grated Parmesan, salt, and black pepper until smooth.
Assemble and bake
  1. Fold Brussels sprouts and half the bacon into the sauce, then pour into a baking dish.
  2. Top with remaining shredded Gruyere, remaining bacon, and panko breadcrumbs.
  3. Bake for 20-25 minutes at 400F until bubbly and golden.

Notes

Pro tip: whisk the milk mixture until lump-free right after adding it, then simmer just until thickened so the casserole stays creamy. Refrigerate leftovers in a covered container up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended due to sauce texture. For a lighter option, use half-and-half in place of heavy cream (texture slightly less rich).