Go Back

Brussels Sprouts Casserole

Brussels sprouts casserole baked until bubbly with a cheesy Gruyère sauce and a golden panko-bacon crust. Creamy, savory, and sliceable with a golden top after 20–25 minutes at 400°F.
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: 430
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts casserole
  • 2 lb Brussels sprouts Trimmed and halved.
  • 6 slices bacon Chopped.
  • 2 cloves 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.
  • 0.5 cup grated Parmesan
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup panko breadcrumbs

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and blanch
  1. Preheat the oven to 400°F. Blanch the Brussels sprouts for 4 minutes in boiling salted water, then drain and set aside.
  2. Cook the chopped bacon until crisp. Remove the bacon and reserve 1 tablespoon of drippings.
Make the cheesy sauce
  1. Melt the butter with the reserved bacon drippings in a skillet over medium heat. Add the minced garlic and all-purpose flour and cook for 1 minute, then whisk in the whole milk and heavy cream.
  2. Simmer the sauce until thickened. Stir in 1 cup shredded Gruyère, grated Parmesan, salt, and black pepper until smooth.
Assemble and bake
  1. Fold the Brussels sprouts and half the reserved bacon into the sauce, then pour into a baking dish. Top with the remaining Gruyère, the remaining bacon, and the panko breadcrumbs.
  2. Bake for 20–25 minutes at 400°F until bubbly and golden. Let it stand briefly before serving for cleaner scoops.

Notes

For the creamiest texture, blanch the Brussels sprouts in actively boiling salted water and drain well so the casserole isn’t watery. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the dairy sauce may break after thawing. For a lighter option, use half-and-half instead of whole milk and heavy cream while keeping the cheese amounts the same.