Brussels Sprout Casserole
A delicious Brussels Sprout Casserole made with bacon, cheese, and cream, perfect for family gatherings.
Equipment
- Large ovenproof skillet
Ingredients
- 5 slices bacon
- 3 Tbsp. unsalted butter
- 2 small shallots, finely chopped
- 2 lb. Brussels sprouts, halved
- Kosher salt
- ½ tsp. cayenne pepper
- ¾ cup heavy cream
- ½ cup shredded Gruyère
- ½ cup shredded sharp white cheddar
Instructions
- 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.
- 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.
- Meanwhile, transfer bacon to a cutting board and finely chop.
- Remove skillet from heat and drizzle with cream. Top with Gruyère, cheddar, and bacon.
- Bake casserole until cheese is bubbly, 12 to 15 minutes. (If your cheese isn't golden, broil, watching closely, about 1 minute.)
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 22gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 900mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 900IUVitamin C: 80mgCalcium: 300mgIron: 2mg
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