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Brussels Sprouts Casserole

Brussels sprouts casserole with a creamy Gruyere sauce, bacon, and a golden panko crust. Oven-baked until bubbly, with melted cheese strands for a rich, side-dish texture.
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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 Trimmed and halved.
  • 6 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 Dutch oven

Method
 

Blanch and prep
  1. Preheat the oven to 400°F.
  2. Blanch the Brussels sprouts for 4 minutes in boiling salted water, then drain and set aside (visual cue: bright green and slightly tender).
Make the cheesy sauce
  1. Cook the bacon until crisp, then remove and reserve 1 tablespoon drippings (visual cue: browned, crisp bits).
  2. Melt the butter with the reserved drippings, add the garlic and flour, and cook for 1 minute (visual cue: fragrant and lightly golden).
  3. Whisk in the whole milk and heavy cream and simmer until thickened (visual cue: coats the back of a spoon).
  4. Stir in 1 cup shredded Gruyere, grated Parmesan, salt, and black pepper until smooth (visual cue: fully melted and glossy).
Assemble and bake
  1. Fold the Brussels sprouts and half the bacon into the cheese mixture, then pour into a baking dish (visual cue: evenly coated sprouts).
  2. Top with the remaining shredded Gruyere, the remaining bacon, and the panko breadcrumbs.
  3. Bake for 20-25 minutes at 400°F until bubbly and golden (visual cue: bubbling edges and browned top).

Notes

For the creamiest texture, simmer the sauce until it clearly thickens before adding cheese, so it coats the sprouts rather than turning thin. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing is not recommended due to texture changes in creamy sauce. For a lighter option, use half-and-half instead of whole milk and heavy cream, keeping the cheese amounts the same.