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Brussels Sprouts Casserole

Brussels sprouts casserole with a creamy Gruyère sauce, baked until bubbly and golden with a bacon-panko crust. Features brief blanching for tender Brussels sprouts and a melty cheese layer for stretchy, scoopable comfort.
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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: 431
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts
  • 2 lb Brussels sprouts Trimmed and halved.
Bacon
  • 6 bacon Chopped; cook until crisp and reserve 1 tablespoon drippings.
Garlic
  • 2 garlic Minced.
Butter
  • 2 tbsp butter Melt with reserved drippings to start the roux.
All-purpose flour
  • 2 tbsp all-purpose flour Cook with butter and drippings for 1 minute, then thicken sauce.
Whole milk
  • 1.5 cup whole milk Whisk in with cream and simmer until thickened.
Heavy cream
  • 0.5 cup heavy cream Whisk in with milk for extra richness.
Gruyère cheese
  • 1.5 cup shredded Gruyere Divided: 1 cup in the sauce, 1/2 cup for topping.
Parmesan
  • 0.5 cup grated Parmesan Stir into sauce.
Salt
  • 0.5 tsp salt For blanching water and sauce.
Black pepper
  • 0.25 tsp black pepper For sauce.
Panko breadcrumbs
  • 0.5 cup panko breadcrumbs Topping for golden crunch.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and blanch
  1. Preheat your oven to 400°F so it’s ready when the casserole is assembled. Blanch the Brussels sprouts 4 minutes in boiling salted water, then drain and set aside.
Cook bacon and make the sauce
  1. Cook the bacon until crisp, then remove it and reserve 1 tablespoon drippings. Melt the butter with the drippings, add garlic and flour, and cook 1 minute while whisking.
  2. Whisk in the whole milk and heavy cream, then simmer until thickened and smooth. Stir in 1 cup Gruyère, Parmesan, salt, and black pepper until fully melted and glossy.
Assemble and bake
  1. Fold the Brussels sprouts and half the bacon into the sauce, then pour into a baking dish. Top with the remaining Gruyère, remaining bacon, and panko breadcrumbs.
  2. Bake 20-25 minutes at 400°F until bubbly and golden on top. Let it rest briefly so the sauce sets slightly before serving.

Notes

For the best texture, don’t overcook the blanching step—4 minutes keeps Brussels sprouts tender but still holds shape. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a 350°F oven until warmed through (add a splash of milk if it thickens). Freezing is not recommended for the creamiest texture. For a dairy-light swap, use evaporated milk plus reduced-fat cheese (expect a thinner, less stretchy bake).