Brussels Sprout Casserole

Brussels Sprout Casserole

Ingredients:

  • 4 slices bacon (about 4 ounces)
  • 2 pounds Brussels sprouts, trimmed and halved lengthwise
  • 2 medium shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 1/2 cups grated Gruyère cheese, divided

Instructions:

  1. Preheat Oven:
    • Arrange a rack in the middle of the oven and preheat to 400℉ (200℃).
  2. Cook Bacon:
    • Place the bacon in a large, oven-proof skillet over medium-low heat.
    • Cook until the fat has rendered out and the bacon is crispy, flipping halfway through, about 10 minutes total.
    • Transfer the bacon to a paper towel-lined plate to drain.
  3. Prepare Brussels Sprouts:
    • Increase the heat to medium.
    • Add the Brussels sprouts, shallots, garlic, salt, and cayenne pepper to the skillet.
    • Stir to coat with the bacon fat and cook, stirring occasionally, until lightly browned around the edges, about 5 minutes.
  4. Combine Ingredients:
    • Add the heavy cream and Dijon mustard to the skillet.
    • Crumble the cooked bacon into small pieces and stir to combine.
    • Sprinkle 1 cup of the grated Gruyère cheese over the mixture and stir until evenly distributed.
  5. Bake the Casserole:
    • Transfer the skillet to the preheated oven.
    • Bake until the casserole is bubbly, the Brussels sprouts are tender, and the cheese is melted, about 15 minutes.
  6. Broil for Browning:
    • Turn the oven to broil.
    • Sprinkle the remaining 1/2 cup of Gruyère cheese on top.
    • Broil until the top is lightly browned, 2 to 3 minutes.

Serve: Let the casserole cool for a few minutes before serving.

Enjoy your delicious Brussels Sprout Casserole!