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Brussels Sprouts Casserole

Brussels sprouts casserole with a creamy cheesy sauce and a golden panko-bacon crust. Blanching first keeps the Brussels sprouts tender while baking turns the top 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
  • 1 Brussels sprouts trimmed and halved
Bacon
  • 6 slices bacon chopped
  • 1 bacon chopped
Garlic
  • 2 cloves garlic minced
Butter
  • 2 tbsp butter
All-purpose flour
  • 2 tbsp all-purpose flour
Whole milk
  • 1.5 cup whole milk
Heavy cream
  • 0.5 cup heavy cream
Shredded Gruyere
  • 1.5 cup shredded Gruyere divided
  • 1 shredded Gruyere divided
Parmesan
  • 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 the oven to 400F so it’s ready for baking after you assemble the casserole. Blanch the Brussels sprouts 4 minutes in boiling salted water, then drain well so the casserole isn’t watery.
Cook bacon and make the cheese sauce
  1. Cook the bacon until crisp, then remove it and reserve 1 tablespoon drippings for extra flavor. In a Dutch oven, melt the butter with the drippings, add the garlic and flour, and cook 1 minute while whisking.
  2. Whisk in the milk and cream and simmer until thickened, stirring to keep it smooth. Stir in 1 cup shredded Gruyere, Parmesan, salt, and black pepper until the sauce is fully melted and glossy.
Assemble and bake
  1. Fold in the Brussels sprouts and half the bacon, then pour into a baking dish for even layering. Top with the remaining shredded Gruyere, remaining bacon, and panko breadcrumbs for a crisp crust.
  2. Bake 20-25 minutes at 400F until the casserole is bubbly around the edges and the top is golden. Rest 5 minutes before serving so the cheese sauce sets and scoops cleanly.

Notes

For the best texture, drain the blanched Brussels sprouts very well (or pat dry) before folding into the sauce to prevent thin, watery pockets. Store covered in the fridge up to 4 days; reheat in a 350F oven until hot and bubbly. Freezing is not recommended because the creamy sauce can separate after thawing. For a lower-fat swap, use half-and-half instead of the heavy cream (sauce may be slightly thinner but still bake well).