Brussels Sprouts Casserole with Bacon and Gruyère
Brussels sprouts casserole turns humble sprouts into a creamy, cheesy, bacon-packed side dish with crisp golden breadcrumbs on top.
This is the kind of from scratch casserole I make when I want a simple vegetable side that still feels rich and special. The Brussels sprouts roast until their edges brown, then they bake in garlic cream with salty bacon, nutty Gruyère, Parmesan, and buttery crumbs.
Why You’ll Love This Recipe
- Creamy and crisp: The center stays rich and silky while the breadcrumb topping turns golden and crunchy.
- Big flavor from simple ingredients: Bacon, garlic, shallot, and cheese make the sprouts taste savory and cozy.
- Easy enough for a weeknight: The steps are simple, and the oven does most of the finishing work.
- Great for holidays or meal prep: It reheats well and fits next to roast chicken, turkey, ham, or a simple salad.
Fabian’s Budget Tip: Buy Brussels sprouts whole instead of pre trimmed when the price is lower. Trim them yourself, save any small loose leaves, and roast those leaves with the sprouts because they turn extra crispy and add free texture.
Ingredients (Serves 4)
- 1 1/2 pounds Brussels sprouts, trimmed and halved (680 g)
- 6 slices bacon, chopped (170 g)
- 1 cup heavy cream (240 ml)
- 3 cloves garlic, minced (9 g)
- 1 medium shallot, finely chopped (40 g)
- 1 cup shredded Gruyère cheese (115 g)
- 1/3 cup grated Parmesan cheese (35 g)
- 1/2 cup plain breadcrumbs (45 g)
- 2 tablespoons butter, melted (28 g)
- 3/4 teaspoon salt, plus more to taste (4 g)
- 1/2 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Heat the Oven and Prep the Sprouts
Heat the oven to 375°F (190°C). Trim the dry ends from the Brussels sprouts and cut each sprout in half through the stem. Keep the halves close in size so they cook evenly.
2. Brown the Brussels Sprouts
Place the Brussels sprouts cut side down in a large skillet over medium high heat. Cook them until the flat sides turn deep golden brown and the kitchen smells nutty and roasted, about 6 to 8 minutes. If your skillet feels crowded, cook them in two batches so they brown instead of steam.
3. Cook the Bacon, Garlic, and Shallot
Remove the sprouts from the skillet and add the chopped bacon. Cook until the bacon is crisp at the edges and the fat has rendered. Stir in the shallot and cook until it softens and turns glossy, about 2 minutes. Add the garlic and cook for 30 seconds, just until fragrant. Do not let the garlic brown too much, or it can taste bitter.
4. Add the Cream and Seasoning
Return the Brussels sprouts to the skillet. Pour in the heavy cream, then add the salt and black pepper. Stir gently so the cream coats every sprout and picks up the bacon flavor from the pan. Let it simmer for 1 to 2 minutes, until the cream looks slightly thicker around the edges.
5. Build the Casserole
Spoon the creamy sprout mixture into a small baking dish. Sprinkle the Gruyère and Parmesan evenly over the top. In a small bowl, mix the breadcrumbs with the melted butter until the crumbs look damp and sandy, then scatter them over the cheese.
6. Bake Until Golden and Bubbling
Bake for 18 to 22 minutes, until the cream bubbles at the sides and the top turns crisp and golden brown. Let the casserole rest for 5 minutes before serving so the sauce settles and coats the sprouts instead of running across the plate.
Expert Troubleshooting & FAQs
Why is my Brussels sprouts casserole watery?
The sprouts may have steamed instead of browned, or the baking dish may have been too crowded. Brown the sprouts well before adding cream. If using frozen sprouts, thaw them fully and pat them very dry first.
Can I make this Brussels sprouts casserole ahead of time?
Yes. Assemble the casserole without the breadcrumb topping, cover it, and refrigerate for up to 24 hours. Add the buttered crumbs right before baking so they stay crisp.
What can I use instead of Gruyère?
Swiss cheese, sharp white cheddar, or fontina all work well. Gruyère gives the casserole a nutty flavor, but any good melting cheese will make the sauce rich and satisfying.
Can I make it without bacon?
Yes. Cook the shallot in 1 tablespoon of butter instead. For extra savory flavor, add a pinch of smoked paprika or a few chopped mushrooms and cook them until browned.
How do I keep the breadcrumb topping crispy?
Mix the breadcrumbs with melted butter before baking, and do not cover the casserole in the oven. If the top needs more crunch, broil it for 1 to 2 minutes while watching closely.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 475
- Protein: about 20 g
- Carbs: about 22 g
- Fats: about 35 g
Brussels Sprouts Casserole with Bacon and Gruyère
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved (680 g)
- 6 slices bacon, chopped (170 g)
- 1 cup heavy cream (240 ml)
- 3 cloves garlic, minced (9 g)
- 1 medium shallot, finely chopped (40 g)
- 1 cup shredded Gruyère cheese (115 g)
- 1/3 cup grated Parmesan cheese (35 g)
- 1/2 cup plain breadcrumbs (45 g)
- 2 tablespoons butter, melted (28 g)
- 3/4 teaspoon salt, plus more to taste (4 g)
- 1/2 teaspoon black pepper (1 g)
Instructions
- 1. Heat the Oven and Prep the Sprouts. Heat the oven to 375°F (190°C). Trim the dry ends from the Brussels sprouts and cut each sprout in half through the stem. Keep the halves close in size so they cook evenly.
- 2. Brown the Brussels Sprouts. Place the Brussels sprouts cut side down in a large skillet over medium high heat. Cook them until the flat sides turn deep golden brown and the kitchen smells nutty and roasted, about 6 to 8 minutes. If your skillet feels crowded, cook them in two batches so they brown instead of steam.
- 3. Cook the Bacon, Garlic, and Shallot. Remove the sprouts from the skillet and add the chopped bacon. Cook until the bacon is crisp at the edges and the fat has rendered. Stir in the shallot and cook until it softens and turns glossy, about 2 minutes. Add the garlic and cook for 30 seconds, just until fragrant. Do not let the garlic brown too much, or it can taste bitter.
- 4. Add the Cream and Seasoning. Return the Brussels sprouts to the skillet. Pour in the heavy cream, then add the salt and black pepper. Stir gently so the cream coats every sprout and picks up the bacon flavor from the pan. Let it simmer for 1 to 2 minutes, until the cream looks slightly thicker around the edges.
- 5. Build the Casserole. Spoon the creamy sprout mixture into a small baking dish. Sprinkle the Gruyère and Parmesan evenly over the top. In a small bowl, mix the breadcrumbs with the melted butter until the crumbs look damp and sandy, then scatter them over the cheese.
- 6. Bake Until Golden and Bubbling. Bake for 18 to 22 minutes, until the cream bubbles at the sides and the top turns crisp and golden brown. Let the casserole rest for 5 minutes before serving so the sauce settles and coats the sprouts instead of running across the plate.
