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Brussels Sprouts Casserole

Brussels sprouts casserole with a creamy Gruyère sauce and a golden panko-bacon crust. Boiled-then-baked Brussels sprouts turn tender and the top bubbles until browned.
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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: 530
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts casserole
  • 2 lb Brussels sprouts Trimmed and halved.
  • 6 bacon Chopped.
  • 2 cloves garlic Minced.
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cup whole milk
  • 0.5 cup heavy cream
  • 1.5 cup shredded Gruyere Divided; use 1 cup for sauce and reserve the rest for topping.
  • 0.5 cup grated Parmesan
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup panko breadcrumbs

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Preheat and blanch
  1. Preheat the oven to 400F and set up a baking dish for later.
  2. Blanch the Brussels sprouts in boiling salted water for 4 minutes, then drain well.
Make the creamy cheese sauce
  1. Cook the bacon until crisp, then drain and reserve 1 tablespoon of the drippings.
  2. Melt the butter with the reserved drippings, then add the garlic and flour and cook for 1 minute, whisking as needed.
  3. Whisk in the whole milk and heavy cream, then simmer until thickened.
  4. Stir in 1 cup of the Gruyère, the Parmesan, salt, and black pepper until smooth.
Assemble and bake
  1. Fold the blanched Brussels sprouts and half the bacon into the sauce, then pour everything into a baking dish.
  2. Top with the remaining Gruyère, the remaining bacon, and the panko breadcrumbs.
  3. Bake for 20-25 minutes at 400F until bubbly and golden.

Notes

For the best texture, drain the blanched Brussels sprouts very well so the casserole doesn’t get watery. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350F oven until hot and bubbling. Freezing is not recommended because the cream sauce can separate when thawed. For a lighter option, use half-and-half instead of heavy cream (sauce may be slightly thinner).