Brussels Sprout Casserole

Name: Brussels Sprout Casserole
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 5 slices bacon; 3 tbsp Unsalted Butter; 2 small Shallot, finely chopped; 2 lb Brussels Sprouts, halved; Kosher Salt; 0.5 tsp Ground Cayenne Pepper; 0.75 cup Heavy Cream; 0.5 cup Gruyère, shredded; 0.5 cup sharp white cheddar, shredded

This cheesy, baked Brussels sprout casserole is the perfect last-minute side to your Thanksgiving dinner, or any holiday gathering.

Brooke1999

Prep15 min

Total15 min

Servings6

Difficultyeasy

AmericanSides

Ingredients

5slices bacon
3 tbspUnsalted Butter
2 smallShallot, finely chopped
2 lbBrussels Sprouts, halved
Kosher Salt
0.5 tspGround Cayenne Pepper
0.75 cupHeavy Cream
0.5 cupGruyère, shredded
0.5 cupsharp white cheddar, shredded

Instructions

1
Preheat oven to 375°. In a large ovenproof skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and let cool slightly. Discard bacon fat.
2
Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts; season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.
3
Meanwhile, transfer bacon to a cutting board and finely chop.
4
Remove skillet from heat and drizzle with cream. Top with Gruyère, cheddar, and bacon.
5
Bake casserole until cheese is bubbly, 12 to 15 minutes. (If your cheese isn't golden, broil, watching closely, about 1 minute.)