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Brussels Sprouts Casserole

Brussels sprouts casserole with a creamy Gruyère sauce, baked until bubbly with a golden panko and bacon crust. Features blanched Brussels sprouts for tender texture and a cheesy top layer for melty, browned edges.
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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 casserole
  • 2 lb Brussels sprouts
  • 6 bacon slices
  • 2 cloves garlic
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cup whole milk
  • 0.5 cup heavy cream
  • 1.5 cup shredded Gruyere
  • 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
 

Blanch and prep
  1. Preheat the oven to 400°F, then bring a pot of boiling salted water to a boil. Blanch the Brussels sprouts halves for 4 minutes, then drain well.
  2. In a skillet over medium heat, cook the chopped bacon until crisp. Remove the bacon and reserve 1 tablespoon of drippings in the skillet.
Make the cheesy cream sauce
  1. Melt the butter with the reserved bacon drippings in the skillet. Add the minced garlic and flour and cook for 1 minute, stirring and keeping it smooth.
  2. Whisk in the whole milk and heavy cream, then simmer until thickened. Keep whisking so the sauce stays lump-free.
  3. Stir in 1 cup of the Gruyère, the Parmesan, salt, and black pepper until smooth and glossy. Turn heat to low while you assemble the casserole.
Assemble and bake
  1. Fold the blanched Brussels sprouts and half the bacon into the sauce. Pour the mixture into a baking dish.
  2. Top with the remaining Gruyère, the remaining bacon, and the panko breadcrumbs. Spread the panko evenly for an even crust.
  3. Bake for 20–25 minutes at 400°F until bubbly and golden. Let it rest 5 minutes so the sauce thickens slightly before serving.

Notes

For the best texture, drain the blanched Brussels sprouts thoroughly so the casserole doesn’t turn watery. Store covered in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the creamy sauce can break after thawing. If you want a lighter option, use half-and-half instead of whole milk and heavy cream for a slightly thinner but still cheesy bake.