Brussels Sprouts Casserole With Bacon Wellplated Com

Another name for this recipe (in addition to “that one side dish no one could stop eating”) would be “Brussels Sprouts Gratin.” Gratins or au gratin or, if we are being REALLY fancy, gratinée are catch-all terms for something (usually vegetables) baked in a shallow dish (often called a gratin dish) with a lid of cheesy, crispy something (usually breadcrumbs and Gruyère cheese) baked on top. Sound familiar? Gratins are a casserole! If you want to feel fancy, go ahead and call it that. Or, keep it straightforward and call it cheesy Brussels sprouts casserole. With bacon. (Don’t forget the bacon). While simple Brussels sprouts preparations, like Roasted Frozen Brussels Sprouts, classic Roasted Brussels Sprouts, or Roasted Brussels Sprouts with Garlic, are perfect for quick-and-dirty weeknights, for a special occasion, I am all for the more elevated experience that this pleasing casserole offers. (Homemade Scalloped Potatoes and Pineapple Casserole are another crowd-pleasing choice.) This casserole is easy to make. While there are a number of steps, each is straightforward. I have total confidence that you can pull it off with au gratin-level style. In keeping with my usual recipe approach, this is a healthy Brussels sprouts casserole (well, healthier than most), but I promise that between the Gruyère cheese, crispy bread crumb topping, and BACON, you won’t notice the lighter tweaks one bit.

How to Make Brussels Sprouts Casserole

This Brussels sprouts recipe is my take on a Brussels sprouts au gratin with bacon (which I’ve already confessed is a deluxe way of saying “Brussels sprouts casserole with bacon.”) It has the same creamy, cheesy appeal, and the crispy bacon bread crumb topping takes it to the next level. Unlike some other recipes I’ve seen, this version creates flavors from scratch. No mushroom soup Brussels sprouts casserole here!

The Ingredients

Brussels Sprouts. These tasty little green veggies are wrapped up in a creamy sauce and baked until delightfully tender and flavorful. Besides being delicious, Brussels sprouts are low in carbs and incredibly healthy. They’re packed with fiber, vitamins, and minerals. Butter + All-Purpose Flour. These two come together to create the thick, cheesy, and creamy sauce.Milk. I used 2% here, and it added the perfect amount of richness. If you’d like even more decadence, feel free to upgrade to whole milk; skim is less recommended because it could make the sauce too thin.Thyme + Nutmeg. Fresh thyme adds savoriness, and nutmeg brings a layer of warmth and coziness. It’s also a classic gratin spice.Gruyère Cheese. A melty, slightly nutty, and salty-sweet cheese that pairs beautifully with the bacon and Brussels sprouts.

Whole Wheat Bread Crumbs + Thick-Cut Bacon. The dreamy topping for our Brussels sprouts casserole. Both the bread crumbs and the bacon become tantalizingly crisp and golden brown.

The Directions

Brussels Sprouts Casserole Storage Tips

To Store. Refrigerate Brussels sprouts casserole in an airtight storage container for up to 3 days. To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or reheat gently in the microwave. To Freeze. Store leftovers in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before reheating. The Brussels sprouts will become a little mushy once thawed, but the flavors will still be delicious.

Recommended Tools to Make this Recipe

Baking Dish. For this Brussels sprouts gratin with bacon and gruyere, you need a heavy-duty baking dish like this. Skillet. A high-quality skillet is an essential tool in my kitchen. Cheese Grater. Either a box grater or microplane grater will work great.