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Brussels Sprouts Casserole

Brussels sprouts casserole with a creamy cheesy sauce, baked until bubbly and golden with a crisp panko and bacon crust. Tender halved Brussels sprouts are blanched, folded into a Gruyere-Parmesan base, then baked for a rich, sliceable side.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts casserole components
  • 2 lb Brussels sprouts Trimmed and halved.
  • 6 bacon Chopped.
  • 2 clove garlic Minced.
  • 2 tbsp butter Used for the roux.
  • 2 tbsp all-purpose flour For thickening.
  • 1.5 cup whole milk
  • 0.5 cup heavy cream
  • 1.5 cup shredded Gruyere Divided.
  • 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
  • 1 baking dish

Method
 

Blanch and prep
  1. Preheat the oven to 400F.
  2. Bring a pot of boiling salted water to a boil, then blanch the halved Brussels sprouts for 4 minutes and drain well.
Make the cheesy sauce
  1. Cook the chopped bacon until crisp, then remove it and reserve 1 tablespoon of the drippings.
  2. Melt the butter with the drippings in a Dutch oven, add the minced garlic and flour, and cook for 1 minute while whisking.
  3. Whisk in the whole milk and heavy cream, then simmer until the sauce thickens.
  4. Stir in 1 cup of the shredded Gruyere, the grated Parmesan, salt, and black pepper until smooth.
Assemble and bake
  1. Fold the drained Brussels sprouts and half the bacon into the sauce, then pour into a baking dish.
  2. Top with the remaining Gruyere, the remaining bacon, and the panko breadcrumbs.
  3. Bake for 20-25 minutes until bubbly and golden.

Notes

For the creamiest texture, whisk the sauce continuously while it simmers so it thickens evenly before adding cheese. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350F oven until hot and bubbly. Freezing is not recommended because Brussels sprouts and cream sauce can break and become grainy after thawing. For a lighter option, use half-and-half instead of the heavy cream (sauce may be slightly less thick).