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Let me tell you about my Brussels Sprout Casserole that converts even the biggest sprout skeptics. I've perfected this recipe over the years combining tender sprouts with crispy bacon and the most amazing creamy cheese sauce. It's become my go to side dish for holidays and cozy dinners at home everyone asks for seconds.
What Makes This Recipe Special
The magic happens when those sprouts get all tender and caramelized then meet that velvety cream sauce and melty cheese. Add in some smoky bacon for crunch and a tiny kick of cayenne it's just perfect. I love that everything comes together in one pan and it goes with absolutely everything.
Everything You Need
- Bacon: 5 slices cooked nice and crispy.
- Butter: 3 tablespoons unsalted it makes everything better.
- Shallots: 2 small ones finely chopped they're sweeter than onions.
- Brussels Sprouts: 2 pounds cut in half they cook more evenly this way.
- Salt: I use kosher salt it seasons everything perfectly.
- Cayenne: Just 1/2 teaspoon gives a lovely warmth.
- Heavy Cream: 3/4 cup makes it so luxurious.
- Gruyère: 1/2 cup shredded it's nutty and delicious.
- White Cheddar: 1/2 cup gives that perfect sharp bite.
Let's Make It Together
- First Things First
- Get your oven warming to 375°F while you prep everything else.
- Start With The Bacon
- Cook those bacon slices until they're perfectly crispy about 8 minutes then set them aside on paper towels.
- Cook Those Sprouts
- Melt your butter add those shallots and sprouts season them well and let them cook about 10 minutes until they're tender but still have some bite.
- Make It Creamy
- Pour that cream over everything sprinkle with both kinds of cheese and the bacon pieces.
- Into The Oven
- Bake until everything's bubbly and golden about 15 minutes maybe give it a minute under the broiler for extra crispy cheese.
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My Best Tips
Here's a little secret start cooking your bacon in a cold pan it helps render the fat slowly and makes it extra crispy. Want to get ahead? You can prep everything up to the cream and cheese part earlier in the day just add those final ingredients right before baking. If you're cooking for vegetarians leave out the bacon and try using smoked cheese instead you still get that amazing flavor.
What to Serve It With
This casserole is absolutely perfect next to your holiday ham or turkey. On regular weeknights I love serving it with roasted chicken or a nice grilled steak. It's also my secret weapon for potlucks everyone always wants the recipe.
Keeping It Fresh
Any leftovers will stay good in the fridge for about 3 days just keep them in an airtight container. When you want to warm it up pop it in a 350°F oven until it's heated through. If you're just heating up a portion the microwave works too just do 30 seconds at a time.
Mix It Up
Sometimes I add sautéed mushrooms or caramelized onions they're amazing in here. Toasted pecans or walnuts add such nice crunch. Try switching up the cheeses maybe some Fontina or Parmesan. Want to make it a bit lighter? Half-and-half works great instead of heavy cream.
Planning Ahead
You can get this ready up to a day ahead just save the cream cheese and bacon for right before baking. If you need to freeze leftovers they'll keep for 3 months. Just thaw them overnight in the fridge then warm them up in the oven.
Why Everyone Loves This Dish
Whether it's a big holiday dinner or just a cozy night at home this casserole always fits right in. That combination of creamy cheese sauce crispy bacon and tender sprouts gets everyone coming back for more. Even the kids who say they don't like Brussels sprouts end up loving this one.
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Frequently Asked Questions
- → Can I prepare this ahead of time?
You can prep the brussels sprouts and cook the bacon ahead, but for best results, assemble and bake just before serving to keep the vegetables crisp.
- → What cheeses can I substitute?
While Gruyère and sharp white cheddar provide great flavor, you can substitute with regular cheddar, fontina, or Swiss cheese.
- → Can I use frozen brussels sprouts?
Fresh brussels sprouts are recommended for better texture. If using frozen, thaw completely and pat dry before using to avoid excess water.
- → Why isn't my cheese getting golden?
If cheese isn't browning, you can broil briefly while watching carefully to achieve a golden top.
- → Can I make this vegetarian?
You can skip the bacon and start with butter for a vegetarian version, though you'll lose some smoky flavor.