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Brussels Sprouts Casserole

Brussels sprouts casserole with a creamy cheese sauce, baked until bubbly and golden. Crisp bacon and a panko crust add crunch and a melty Gruyère finish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts casserole ingredients
  • 2 lb Brussels sprouts trimmed and halved
  • 6 bacon slices, chopped
  • 2 garlic cloves, 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
  • 0.5 cup grated Parmesan
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup panko breadcrumbs

Equipment

  • 1 sheet pan

Method
 

Prep and blanch
  1. Preheat oven to 400F. Blanch Brussels sprouts in boiling salted water for 4 minutes, then drain.
Make the cheesy sauce
  1. Cook chopped bacon until crisp, then remove and reserve 1 tablespoon drippings. Melt butter with the drippings in the same pan.
  2. Add minced garlic and cook 1 minute with the butter and drippings. Whisk in flour and cook for 1 minute, then whisk in milk and cream.
  3. Simmer the sauce until thickened, stirring for a smooth texture. Stir in 1 cup Gruyère, Parmesan, salt, and black pepper until fully melted and smooth.
Assemble and bake
  1. Fold Brussels sprouts and half the bacon into the cheese sauce, then pour into a baking dish. Top with remaining Gruyère, remaining bacon, and panko breadcrumbs.
  2. Bake for 20-25 minutes at 400F until bubbly and golden on top, with melted cheese at the edges. Let stand briefly before serving so the casserole sets.

Notes

For extra creamy texture, simmer the sauce until it coats the back of a spoon before adding the cheeses. Store leftovers covered in the refrigerator for up to 4 days and reheat in a 350F oven until warmed through. Freezing is not recommended because the dairy can break, but you can prep and blanch the Brussels sprouts up to 1 day ahead. For a lighter option, use evaporated milk and half-and-half in place of the whole milk and heavy cream while keeping the Gruyère and Parmesan.