Creamy Brussels Sprouts Casserole with Bacon (or Pancetta)

Brussels sprout casserole in a baking dish.

5 from 2 votes

Creamy Brussels Sprouts Casserole with Bacon (or Pancetta)

This rich and indulgent Creamy Brussels Sprouts 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.

Prep Time10

Cook Time20

Total Time30

Course: Christmas

Cuisine: French

Servings: servings

Author: Margie Nomura

Ingredients

2.5 lb Brussels sprouts trimmed and halved
Olive oil for drizzling
Salt and freshly ground black pepper
2.5 oz chopped bacon or pancetta cubes
1 shallot finely chopped
1 garlic clove crushed
12 fl oz heavy cream (double cream) about generous 1 1/2 cups
1 tsp Dijon mustard
4.25 oz Gruyère cheese grated (divided)

US Customary - Metric

Instructions

Preheat the oven to 410°F (210°C/190°C fan).
Place the sprouts into a roasting pan - 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 bacon or pancetta will release its own fat). Add the bacon or pancetta and sauté for a couple of minutes, tossing occasionally, until nice and crispy.
Add the finely chopped shallots to the pan and cook over a low-medium heat for about 3-4 minutes, stirring occasionally, until the shallots have softened, but not colored. Add the crushed garlic and continue to cook for 30 seconds, stirring to ensure it doesn’t catch and burn.
Pour the bacon or 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 the sauce is 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

Make-ahead and storage

To store: Any leftovers will keep in an airtight container in the fridge for 3 days.

To reheat: Reheat in the oven (in an ovenproof dish, not in a plastic!) at 355°F (180°C) for 10-15 minutes until bubbling. Or reheat in the microwave for a few minutes until piping hot.

To freeze: 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.

Make ahead: You can make this Brussels sprout dish 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).

More quick tips

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 flavor.

Make it vegetarian: You can easily make this Brussels sprouts dish vegetarian. Simply omit the bacon and pancetta and swap the Gruyère for a vegetarian-friendly cheese. A strong Cheddar or Emmental would work well.

Make it vegan: This Brussels sprouts casserole can also be made vegan with a few simple swaps. Omit the bacon and pancetta and use plant-based cream. Oatly has a very good vegan alternative. For the cheesy flavor, use a plant-based cheese that melts well. You can also sprinkle in yeast extract for extra umami flavor.

Nutrition