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Brussels Sprout and Gruyère Casserole with Bacon
Brussels sprouts never tasted this good, especially when bathed in creamy Gruyère and topped with crispy bacon in a luxurious casserole!
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 4 strips bacon, chopped
- 1 cup Gruyère cheese, shredded
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, cook the chopped bacon over medium heat until crispy.
Remove the bacon and set aside, leaving the drippings in the pan.
Add Brussels sprouts to the skillet and sauté for about 5-7 minutes until they start to brown.
In a bowl, combine the heavy cream, garlic, salt, pepper, and nutmeg.
Add the sautéed Brussels sprouts to the bowl along with half of the Gruyère cheese and the cooked bacon, mixing well.
Transfer the mixture to a greased casserole dish and top with the remaining Gruyère cheese and breadcrumbs.
Drizzle olive oil over the breadcrumbs.
Bake for 25-30 minutes or until the top is golden and bubbly.
Let it cool for a few minutes before serving.
Kitchen Tools
- Large skillet
- Casserole dish
- Mixing bowl
- Wooden spoon
- Knife
- Cutting board
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
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Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, prepare it up to the baking step, cover with foil, and refrigerate. Bake it when ready.
Any melting cheese like cheddar or mozzarella will work well.
Yes, but make sure to thaw and drain them well before using.
Replace breadcrumbs with gluten-free alternatives to make it gluten-free.
Keep leftovers in an airtight container in the fridge for up to 3 days.