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Brussels Sprouts Casserole

Brussels sprouts casserole with a creamy cheesy sauce, bacon, and a golden panko topping. Blanched sprouts and a stovetop roux create a thick filling that bakes up 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts
  • 2 lb Brussels sprouts Trimmed and halved.
Bacon
  • 6 bacon slices Chopped; reserve 1 tablespoon drippings after crisping.
Garlic
  • 2 cloves garlic Minced.
Butter
  • 2 tbsp butter
All-purpose flour
  • 2 tbsp all-purpose flour
Milk
  • 1.5 cup whole milk
Heavy cream
  • 0.5 cup heavy cream
Gruyere cheese
  • 1.5 cup shredded Gruyere Divided; use 1 cup in the sauce and reserve the rest for topping.
Parmesan cheese
  • 0.5 cup grated Parmesan
Salt
  • 0.5 tsp salt
Black pepper
  • 0.25 tsp black pepper
Panko breadcrumbs
  • 0.5 cup panko breadcrumbs

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and blanch
  1. Preheat oven to 400F to get it ready for baking after the filling is assembled.
  2. Blanch Brussels sprouts in boiling salted water for 4 minutes, then drain thoroughly.
Make the cheesy sauce
  1. Cook chopped bacon until crisp, then remove and reserve 1 tablespoon drippings.
  2. Melt butter with the reserved drippings in a Dutch oven, add garlic and flour, and cook for 1 minute.
  3. Whisk in whole milk and heavy cream, then simmer until thickened.
  4. Stir in 1 cup shredded Gruyere, grated Parmesan, salt, and black pepper until smooth.
Assemble and bake
  1. Fold in blanched Brussels sprouts and half the reserved bacon, then pour into a baking dish.
  2. Top with remaining shredded Gruyere, remaining bacon, and panko breadcrumbs.
  3. Bake at 400F for 20-25 minutes until bubbly and golden.

Notes

For the creamiest texture, drain the blanched Brussels sprouts well so the casserole doesn’t get watery. Store in the refrigerator up to 3 days; reheat covered at 350F until hot through. Freezing is not recommended because the creamy dairy can break after thawing. If you want a lighter option, use half-and-half instead of the heavy cream (sauce will be slightly thinner).