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Brussels Sprouts Casserole

Brussels sprouts casserole with a creamy cheesy sauce and a golden panko-bacon crust. Blanching the sprouts then baking makes them tender while the topping turns bubbly and 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: 410
Ingredients Equipment Method Notes

Ingredients
  

Brussels Sprouts Casserole
  • 2 lb Brussels sprouts Trimmed and halved.
  • 6 slice bacon Chopped.
  • 2 clove 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 in the sauce and 1/2 cup for the top.
  • 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
 

Prep and blanch
  1. Preheat the oven to 400F. Bring a pot of boiling salted water to a boil and blanch the halved Brussels sprouts for 4 minutes, then drain well and set aside.
Cook bacon and build the cheese sauce
  1. Cook the chopped bacon until crisp, then remove and reserve 1 tablespoon drippings. In the same pot, melt butter with the drippings, add minced garlic and flour, and cook for 1 minute while whisking.
  2. Whisk in the whole milk and heavy cream, then simmer until thickened, about 5–8 minutes. Stir in 1 cup shredded Gruyere, grated Parmesan, salt, and black pepper until smooth.
Assemble and bake
  1. Fold the blanched Brussels sprouts and half the reserved bacon into the cheese sauce, then pour into a baking dish. Top with the remaining Gruyere, the remaining bacon, and the panko breadcrumbs.
  2. Bake at 400F for 20–25 minutes until the casserole is bubbly and the top is golden. Rest 5 minutes before serving so the cheese sets slightly.

Notes

For the best texture, drain the blanched Brussels sprouts thoroughly so the casserole doesn’t loosen. Store leftovers covered in the fridge up to 3 days; reheat in a 350F oven until hot and bubbly. Freezing isn’t recommended because the creamy sauce can separate after thawing. Dietary swap: use half-and-half or evaporated milk in place of heavy cream for a lighter bake.