Go Back

Brussels Sprouts Casserole

Brussels sprouts casserole with a creamy Gruyère sauce and a golden panko-bacon crust. Oven-baked until bubbly and browned for a tender, cheesy side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts casserole
  • 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
  • 1 Dutch oven

Method
 

Prep and blanch
  1. Preheat the oven to 400F. Bring a pot of boiling salted water to a rolling boil, blanch the halved Brussels sprouts for 4 minutes, then drain.
  2. Cook the chopped bacon until crisp in a Dutch oven. Remove the bacon and reserve 1 tablespoon of drippings.
Make the creamy cheese sauce
  1. Melt the butter with the reserved bacon drippings in the Dutch oven. Add the minced garlic and all-purpose flour and cook for 1 minute.
  2. Whisk in the whole milk and heavy cream. Simmer until thickened, about 5 to 8 minutes, then whisk smooth.
  3. Stir in 1 cup of the shredded Gruyère, the grated Parmesan, salt, and black pepper until fully melted and smooth.
Assemble and bake
  1. Fold in the blanched Brussels sprouts and half the bacon, then pour into a baking dish. Top with the remaining Gruyère, remaining bacon, and the panko breadcrumbs.
  2. Bake for 20 to 25 minutes at 400F, until bubbly and golden. Rest for 5 minutes before serving for cleaner slices.

Notes

For the creamiest casserole, blanch just until bright green and tender-crisp—don’t overcook, or the sprouts can turn soft during baking. Refrigerate covered up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the dairy sauce may separate. If you want a lower-fat option, use half-and-half in place of the heavy cream.