Brussels Sprouts Casserole
Dietary
Vegetarian when the bacon is left out, which the recipe already offers.
Tags
A cheesy, creamy Brussels sprouts bake with bacon and two cheeses. About 30 minutes start to finish, and it holds its own next to a holiday main.
Two things that change how it turns out:
Halve the sprouts before they hit the pan. They cook evenly and eat better in a smaller bite.
Shred the cheese yourself. Pre-shredded bags are coated in starch to keep them from clumping, and that same starch keeps them from melting smoothly.
The bacon is optional. Leave it out for vegetarian guests and you give up the smoke and the crisp, but the cream and cheese still carry it. Sharp white cheddar and Gruyère is what the original calls for; any melty cheese works.
To make it ahead, build the casserole up to the point of adding cream, cheese, and bacon, then cover and refrigerate overnight. Add the rest right before it bakes.
Leftovers keep about three days in an airtight container.
Ingredients
5 slices bacon
3 tbsp. butter
2 small shallots, minced
2 lb. Brussels sprouts, halved
Kosher salt
1/2 tsp.cayenne pepper
3/4 c. heavy cream
1/2 c. shredded sharp white cheddar
1/2 c. shredded Gruyère
Directions
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Step 1
Preheat oven to 375°. In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Discard bacon fat.
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Step 2
Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.
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Step 3
Remove from heat and drizzle with heavy cream, then top with both cheeses and bacon.
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Step 4
Bake until cheese is bubbly, 12 to 15 minutes. (If your cheese isn't golden, switch oven to broil and broil 1 minute.)