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Brussels Sprouts Casserole

This brussels sprouts casserole bakes up bubbly and creamy with a golden panko-bacon crust. It features quick blanching for tender bites, then a Gruyère and Parmesan sauce that melts into every layer.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts
  • 2 lb Brussels sprouts trimmed and halved
Bacon
  • 6 slices bacon chopped
Garlic
  • 2 cloves garlic minced
Butter and flour
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
Dairy
  • 1.5 cup whole milk
  • 0.5 cup heavy cream
Cheese
  • 1.5 cup shredded Gruyere divided
  • 0.5 cup grated Parmesan
Seasonings
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Topping
  • 0.5 cup panko breadcrumbs

Equipment

  • 1 sheet pan

Method
 

Prep and blanch
  1. Preheat the oven to 400F so it’s hot when the casserole is assembled. Blanch the Brussels sprouts in boiling salted water for 4 minutes, then drain thoroughly.
Make the cheese sauce
  1. Cook the chopped bacon until crisp, then remove and reserve 1 tablespoon drippings for the sauce.
  2. Melt the butter with the reserved drippings, add the minced garlic and flour, and cook for 1 minute.
  3. Whisk in the whole milk and heavy cream, then simmer until thickened until it coats the back of a spoon.
  4. Stir in 1 cup shredded Gruyere, the Parmesan, salt, and black pepper until smooth and fully melted.
Assemble and bake
  1. Fold the drained Brussels sprouts and half the bacon into the cheese sauce, then pour into a baking dish.
  2. Top with the remaining Gruyere, remaining bacon, and panko breadcrumbs so you get a crisp, golden layer.
  3. Bake at 400F for 20-25 minutes, until bubbly at the edges and golden on top.

Notes

For the creamiest texture, whisk the sauce until thick before adding the cheeses, and make sure the drained Brussels sprouts are not watery. Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat in a 350F oven until hot. Freezing is not recommended because the dairy can separate after thawing. For a lower-fat option, use half-and-half instead of whole milk and reduce the Gruyere slightly while keeping the Parmesan for flavor.