Go Back

Brussels Sprouts Casserole

Brussels sprouts casserole with a creamy cheese sauce, crispy bacon, and a golden panko topping baked until bubbly. Blanch-and-bake technique keeps the Brussels sprouts tender while the Gruyere and Parmesan melt into a thick, scoopable layer.
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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and blanch
  1. Preheat oven to 400F so it’s hot and ready for baking.
  2. Blanch Brussels sprouts in boiling salted water for 4 minutes, then drain.
Cook bacon and make sauce
  1. Cook bacon until crisp, then remove and reserve 1 tablespoon drippings.
  2. Melt butter with the drippings, add garlic and flour, and cook for 1 minute.
  3. Whisk in milk and cream, then simmer until thickened.
  4. Stir in 1 cup Gruyere, Parmesan, salt, and black pepper until smooth.
Assemble and bake
  1. Fold Brussels sprouts and half the bacon into the sauce, then pour into a baking dish.
  2. Top with remaining Gruyere, remaining bacon, and panko breadcrumbs.
  3. Bake 20-25 minutes at 400F until bubbly and golden, with a crisp, browned top.

Notes

Pro tip: keep the blanch to 4 minutes so the Brussels sprouts stay bright and not mushy after baking. Refrigerate leftovers in a sealed container up to 3 days; reheat in a 325F oven until warmed through. Freezing is not recommended for best texture. For a dairy-light swap, use evaporated milk plus a reduced-fat cheese mix, but expect a slightly thinner sauce.