This Brussels sprout casserole is one of the most delicious ways to cook Brussels sprouts. A casserole, or perhaps some might call it a gratin, either way it's so easy and so good. Imagine lightly roasted sprouts with crispy, salty pancetta, covered in a rich and gooey cheese sauce. All baked until bubbling and golden. Trust me, even the most determined sprout avoiders will be asking for seconds!
I do feel that Brussels sprouts have a hard time. Even though they are often a non-negotiable part of a traditional Christmas dinner, so many people complain about them. To be fair, if you have only tried them after they have been boiled to death, I can see why you wouldn’t be a fan. However, all is not lost! There are lots of ways to make Brussels sprouts taste delicious. The secret lies in how you cook them…
Brussels sprouts have a naturally bitter flavour. If you overcook them by boiling for a long time, this only intensifies the bitterness. However, when cooked properly, they can be really tasty. Just ask anyone who has tried my honey, bacon and balsamic roasted sprouts or this Brussels sprout casserole.
You really don’t have to do anything complicated to make Brussels sprouts taste great. I promise, this Brussels sprouts casserole is unbelievably easy. It is ideal for entertaining as it can be made ahead, meaning one less stress on the big day! All you have to do is gently roast some sprouts in olive oil to start to caramelise. In the meantime, fry off some pancetta until irresistibly crispy. In another pan, simmer together cream, seasoning and nutty grated Gruyère to create the easiest cheese sauce you will ever make. Mix everything together, top with more cheese and bake until gloriously golden and bubbly. That is it! So simple, yet so good.
If you are catering for various diets and want to keep the sides vegetarian, you can still make this Brussels sprout casserole. Simply skip the pancetta (you can replace it with chopped chestnuts if you like) and use a vegetarian-friendly cheese. You can even go a step further and use plant-based substitutions to make it vegan-friendly!
Why you will love this Brussels sprout casserole:
- It is a delicious way to cook Brussels sprouts. The perfect festive side dish for Christmas Day.
- It can be made ahead so is ideal for easy entertaining. No more last minute stresses on the day!
- It is full of flavour and texture. Think salty, crispy pancetta and earthy sprouts in a rich and creamy Gruyère cheese sauce.
- It is versatile and can easily be adapted for vegetarians and vegans.
What you will need to make this:
INGREDIENTS:
Brussels sprouts - opt for fresh, medium-sized bright green sprouts. You want them all to be roughly the same size, so quarter any larger ones.
Olive oil - you just need a light drizzle for roasting the sprouts. Olive oil has a subtle fruity flavour, but you can use rapeseed oil if you prefer. I quite like Borderfields' garlic infused cold pressed rapeseed oil as it heightens the delicious garlic flavour.
Salt - I recommend Maldon Salt for the best flavour. You can use their chilli flavour for a bit of heat. The garlic flavour works well too.
Black pepper - freshly ground black pepper adds a hint of warmth. You can use mixed peppercorns for a more complex flavour profile.
Pancetta cubes - these are small bites of Italian cured pork belly. They are fairly fatty and have a deep, strong, slightly salty flavour. You can use smoked or unsmoked, depending on which you prefer. You can buy it already diced or in rashers.
Shallot - this is smaller than a regular onion and has a sweeter, milder and more delicate flavour.
Garlic - I add one garlic clove for a subtle garlic flavour. You can use more if you want a more garlicky Brussels sprout casserole.
Double cream - also known as ‘heavy’ cream. This creates an indulgent rich and creamy cheese sauce. They key to making this Brussels sprout casserole taste really luxurious.
Dijon mustard - this adds a slight warmth which helps elevate the cheese sauce.
Gruyère - the most wonderful Swiss hard cheese with a creamy, nutty flavour. It makes the cheese sauce in this Brussels sprout casserole taste really indulgent.
See recipe card at the bottom of this post for the exact recipe with a full list of ingredients and measurements
Substitutions and Variations:
- Shallot: you can swap the shallot for a finely chopped regular red or white onion. Bear in mind they will take slightly longer to cook and will have a stronger flavour. Alternatively, you can sauté off thinly sliced leeks or spring onions until soft. They both have a mild onion flavour that works well in this Brussels sprout casserole.
- Pancetta: if you can’t find pancetta, swap for finely chopped streaky bacon. You can use smoked or unsmoked, depending on which flavour you prefer. If making it for vegetarians, you can leave it out completely.
- Cheese: this Brussels sprout casserole is ideal for using up leftover cheeses as you can use any hard cheese in the cheese sauce. I like the nutty flavour of Gruyère. Parmesan, Pecorino and Comté all work well too. Bear in mind that none of these are vegetarian. If you are skipping the pancetta to create a vegetarian Brussels sprout casserole, make sure your cheese doesn’t have animal rennet. Strong Cheddar, fontina or something like Old Winchester are all great alternatives. You can use a blend of cheeses too.
- Chestnuts: alongside Brussels sprouts, chestnuts are one of the most famous festive foods. They also make a great addition to this Brussels sprouts casserole. Especially if you like my pan-fried Brussels sprouts with chestnuts and pancetta. Roughly chop or slice a handful of peeled and cooked chestnuts and add them to the pan with the garlic. I like to use the vacuum packed ones from Merchant Gourmet.
- Breadcrumbs: for added crunch, sprinkle over breadcrumbs before baking. You can mix them with crushed garlic, herbs (freshly plucked thyme, finely chopped rosemary or dried mixed herbs) and/or lemon zest for extra flavour.
- Nuts: another way to add flavour and texture is to sprinkle the Brussels sprout casserole with finely chopped hazelnuts or walnuts before baking. You don’t need to toast them first as they will gently roast in the oven as the Brussels sprout casserole bakes.
COOKING TIPS:
- Roasted sprouts: lightly roasting the sprouts gently starts to caramelise them. This helps them develop a slightly sweeter, nutty flavour. A world away from the bitter sprouts that cause so many complaints!
- Cheese: you can use any hard cheese in the cheese sauce - or a mixture. I like a strong nutty flavour so use Gruyère. Parmesan, Pecorino and Comté all work well too. Bear in mind that none of these are vegetarian. Thus, if you are skipping the pancetta to create a vegetarian Brussels sprout casserole, make sure your cheese doesn’t have animal rennet. A strong Cheddar, fontina or something like Old Winchester are all good vegetarian alternatives.
- Texture: to add a crispy topping, try sprinkling with breadcrumbs before baking. You can mix them with crushed garlic, lemon zest or herbs for extra flavour. I like to add freshly plucked thyme, finely chopped rosemary or dried mixed herbs. Finely chopped nuts are also a great addition.
Recipe Frequently Asked Questions:
How do you trim Brussels sprouts?
Don’t worry, this is pretty straight forward. At the bottom of fresh Brussels sprouts is a little bit of stem. Take a sharp knife (ideally a paring knife) and carefully trim it off the base. Then remove any loose outer leaves and slice the sprouts in half. If your sprouts are very big, you may like to cut them into quarters. You may find that a few more leaves fall off the sprouts as they cook, this is normal!
Can I make this Brussels sprout casserole in advance?
Yes! This Brussels sprout casserole can easily be made up to 3 days ahead and kept chilled in the fridge. Simply make up until the stage where you pour over the cheese sauce. Leave to cool completely then cover and chill or freeze. To cook from chilled, sprinkle with the remaining cheese and bake as directed (you will need to add an extra 5-10 minutes to the cooking time).
What can I serve with this Brussels sprout casserole?
This Brussels sprout casserole is ideal to serve on Christmas Day (or Thanksgiving) with all the trimmings. Whether that be the traditional roast turkey or a nut roast wellington. After all, it can easily be adapted for vegetarians and vegans. Of course, you don’t have to wait for a special occasion to enjoy this Brussels sprout casserole. I love serving it with my Sunday roasts throughout the year.
I also have lots of other simple side dishes to serve alongside this Brussels sprout casserole. You can't go wrong with my maple and butter glazed carrots and easy air fryer honey glazed parsnips. If serving it with turkey at Christmas, I will also make my bread sauce, sticky red cabbage and, everyone’s favourite, air fryer pigs in blankets.
Other recipes you may enjoy:
If you like the sound of this Brussels sprout casserole, I have lots of delicious ways to cook Brussels sprouts. Check out my pan-fried Brussels sprouts with chestnuts and pancetta, shaved Brussels sprouts salad and honey, bacon and balsamic roasted Brussels sprouts.
Made this recipe and loved it?
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PrintBrussels sprout casserole
This rich and indulgent Brussels sprout casserole is one of the most delicious ways to cook Brussels sprouts. Imagine lightly roasted sprouts with crispy, salty pancetta, covered in a gooey cheese sauce. All baked until bubbling and golden. It is so delicious that even the sprout avoiders will be asking for seconds…
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 6-8 1x
- Category: christmas
- Method: oven
- Cuisine: French
Ingredients
1 kg Brussels sprouts, trimmed and halved
Olive oil, for drizzling
Salt and freshly ground black pepper
65g pancetta cubes
1 shallot, finely chopped
1 clove garlic, crushed
350ml double cream
1 tsp Dijon mustard
120g Gruyère, grated
Instructions
Preheat the oven to 210C/190C Fan.
Tip the sprouts into a roasting tin - you want to use a small ish one so the sprouts are in a double layer.. Drizzle with a little olive oil and season generously with salt and freshly ground black pepper. Toss gently to coat then roast in the oven for 5 minutes.
Meanwhile, add a drizzle of oil to a non-stick frying pan and set over a medium-high heat (you won’t need much oil as the pancetta will release its own fat). Add the pancetta cubes and sauté for a couple of minutes, tossing occasionally, until nice and crispy.
Add the finely chopped shallots to the pancetta and cook over a low-medium heat for about 3-4 minutes, stirring occasionally, until the shallot has softened, but not coloured. Add the crushed garlic and continue to cook for 30 seconds, stirring to ensure it doesn’t catch and burn.
Tip the pancetta-shallot mixture over the roasted sprouts and stir well. Set aside. Pour the cream into a medium-sized saucepan and set over a medium heat. Add the Dijon mustard and half of the grated cheese. Stir to combine as you slowly bring to a simmer. Once bubbling, remove from the heat and pour over the sprouts. Sprinkle over the remaining grated cheese and season generously with freshly ground black pepper.
Pop in the oven and bake for about 10 minutes - or until golden and bubbling. Leave to stand for a couple of minutes before serving hot.
Notes
Pancetta: the pancetta here is very subtle - the Brussels sprouts are the star of the show. However, if you are a fan of the salty flavour and crispy texture, feel free to add more. You can also swap for diced streaky bacon if you can’t find pancetta.
Breadcrumbs: if you want to add a bit of crunch, sprinkle over breadcrumbs before baking. You can mix them with crushed garlic, herbs (freshly plucked thyme, finely chopped rosemary or dried mixed herbs) and/or lemon zest for extra flavour.
Make it vegetarian: you can easily make this Brussels sprout casserole vegetarian. Simply omit the pancetta and swap the Gruyère for a vegetarian-friendly cheese. A strong Cheddar or Emmental would work well.
Make it vegan: this Brussels sprout casserole can also be made vegan with a few simple swaps. Omit the pancetta and use plant-based cream. Oatly has a very good vegan alternative. For the cheesy flavour, use a plant-based cheese that melts well. You can also sprinkle in yeast extra for extra umami flavour.
Make ahead: you can make this Brussels sprout casserole up until you pour the cheese sauce over the sprouts. Leave to cool completely then cover and chill for up to 3 days. You may find you need to bake for slightly longer from chilled (normally around 15-20 minutes).
Freezing instructions: I haven’t tested this from frozen so can’t offer specific guidance. However, you can try freezing at the same stage you would chill it. Be aware you might find the texture of the cheese sauce changes due to the high cream content.
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