Description
This Brussels Sprouts Casserole features tender steamed Brussels sprouts enveloped in a rich, creamy cheese sauce with crispy bacon bits, topped with a buttery, golden panko and parmigiano crust. Perfect as a comforting side dish for family dinners or holiday feasts, it combines the earthy flavors of Brussels sprouts with decadent cheeses and a satisfying crunch.
Ingredients
Vegetables
- 2 pounds Brussels sprouts (halved)
- 2 tablespoons salt (for boiling)
Meat
- 8 strips bacon (diced small)
Dairy
- 2 cups heavy cream
- 4 ounces white cheddar cheese (grated)
- 4 ounces gruyere cheese (grated)
- ½ cup parmigiano Reggiano (grated)
- 2 tablespoons butter (unsalted and melted)
Dry Ingredients
- 1 ½ tablespoons all-purpose flour
- ½ teaspoon ground black pepper
- ½ cup panko breadcrumbs
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F and spray a casserole dish with nonstick spray to prevent sticking.
- Prepare Ice Bath: In a large bowl, prepare an ice bath to quickly cool the Brussels sprouts after steaming and halt their cooking process.
- Steam Brussels Sprouts: Boil a large pot of salted water, steam the halved Brussels sprouts for about 4 minutes until tender-crisp. Strain them and immediately transfer to the ice bath. Once cooled, lightly pat them dry with paper towels and set aside.
- Cook Bacon: In a pan over medium-high heat, cook the diced bacon until crispy. Use a slotted spoon to remove the bacon and drain on paper towels. Reserve the bacon drippings in the pan.
- Make Roux: In the pan with the bacon drippings, whisk in the flour and cook for 2 minutes to form a roux, which will thicken the sauce.
- Add Heavy Cream: Lower the heat to medium and slowly pour in the heavy cream while continuously whisking. Maintain a gentle simmer and cook the mixture for about 4-5 minutes until it thickens.
- Add Cheeses: Gradually sprinkle in the grated white cheddar and gruyere cheeses, whisking constantly until fully melted and incorporated into the sauce.
- Season Sauce: Add the ground black pepper to the mixture, stir to combine, then remove the sauce from heat.
- Combine Ingredients: Stir the steamed Brussels sprouts and crispy bacon into the cheese sauce until they are evenly coated. Transfer this mixture into the prepared casserole dish.
- Prepare Topping: In a small bowl, mix the panko breadcrumbs and grated parmigiano Reggiano cheese. Add the melted butter and stir until the crumbs are evenly coated.
- Bake Casserole: Sprinkle the breadcrumb mixture evenly over the top of the Brussels sprouts. Bake in the preheated oven for about 15 minutes until the topping is golden brown and the casserole edges are bubbling.
Notes
- Make sure to cool the Brussels sprouts quickly in the ice bath to preserve their bright color and stop further cooking.
- Use freshly grated cheeses for best melting and flavor.
- The bacon drippings add richness to the sauce, so do not discard them.
- For a lighter version, you can substitute heavy cream with half-and-half, though the sauce will be less thick and creamy.
- Feel free to add breadcrumbs topping mixture a bit earlier if you prefer a crunchier crust.
