Brussels Sprouts Casserole with Bacon and Fontina
I start this Brussels sprouts casserole the way I like to start most things with bacon. I crisp it up, then cook the sprouts in the drippings. Add a smooth Fontina and Pecorino Romano sauce, a layer of buttery panko, and a little more bacon on top, and you’ve got a side dish worth making room for on the holiday table.
Why You’ll Love This Recipe
- Bacon in every bite. The drippings season the sprouts, and the crisp bacon goes both inside the casserole and on top.
- A creamy sauce with a little bite. Fontina melts smoothly, and Pecorino Romano gives the sauce a salty, sharp edge.
- A crunchy topping. Buttery panko browns in the oven while the sauce bubbles around the edges.
Feel free to check out our Roasted Brussels Sprouts With Bacon Honey Butter and our Crispy Roasted Brussels Sprouts with Aioli as well if you’re a fan of Brussels sprouts.
Ingredients Needed
- Brussels sprouts — Trim and quarter 2 pounds so the pieces cook evenly.
- Bacon, shallots, and garlic — Save 2 tablespoons of bacon drippings for the skillet. The shallots soften in the drippings, and the fresh garlic goes in just before the water.
- Unsalted butter, all-purpose flour, and whole milk — These make the base for the cheese sauce. You’ll use another tablespoon of melted butter for the panko.
- Fontina and Pecorino Romano — Use 5 ounces of freshly grated Fontina (about 1¾ cups) and 1 ounce of finely grated Pecorino Romano (about ⅓ cup).
- Kosher salt, black pepper, onion powder, and garlic powder — Season the sprouts with salt and pepper and whisk the powders into the sauce.
- Plain panko — Toss it with melted butter for the topping.
How to Make Brussels Sprouts Casserole
Cook the bacon
Preheat the oven to 375°F. Cook the chopped bacon in a large skillet over medium heat until crisp. Transfer the bacon to a paper towel-lined plate and leave 2 tablespoons of drippings in the skillet. If the bacon renders less, use what you have and add a little butter if the skillet looks dry.
Sauté the Brussels sprouts
Increase the heat to medium-high. Add the quartered sprouts, salt, and pepper. Cook for 3 to 4 minutes, stirring occasionally, until some cut sides start to brown.
Add the aromatics
Stir in the shallots and cook for 2 minutes, then add the garlic and cook for 30 seconds. Add the water and cook uncovered for 2 to 4 minutes, until the water evaporates and the sprouts are just fork-tender. Adjust the time depending on how firm or soft you like them. Set them aside when done.
Make the cheese sauce
Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes to cook out the flour taste.
Gradually whisk in the milk, then add the onion powder and garlic powder. Bring to a gentle simmer and whisk until the sauce coats the back of a spoon.
Remove from the heat. Add the Fontina and Pecorino Romano a little at a time, whisking after each addition, until all the cheese has been added and the sauce is smooth.
Assemble the casserole
Stir the cheese sauce and half the bacon into the sprouts. Taste and add more salt if needed.
Transfer to a 2-quart baking dish, such as an 11-by-7-inch or 8-by-8-inch pan. Toss the panko with 1 tablespoon of melted butter and sprinkle evenly over the casserole.
Bake
Bake for 15 minutes, then scatter the remaining bacon over the top. Bake for another 5 minutes, or until the edges are bubbling and the panko is golden. Let rest for 5 minutes before serving. Let it rest for 5 to 10 minutes before serving.
Serve and Enjoy
I’d serve this with just about anything, from a holiday ham to a weeknight roast chicken. The Fontina makes it creamy, the Pecorino gives it a little bite, and there’s bacon tucked in with the sprouts and scattered over the top. My favorite part is getting a little of that buttery panko crunch in every forkful.
Take a big scoop when the dish comes around the first time, because there might not be a second.
Tips
- Let the sprouts sit long enough to brown. Stir occasionally during the first few minutes so the cut sides get some time against the hot skillet.
- Check a larger sprout with a fork. Start checking 2 minutes after adding the water. Give them another minute or two if you like a softer bite.
- Grate the cheeses before starting the sauce. Once the milk mixture coats the back of a spoon, take it off the heat and whisk in the cheese in small handfuls.
Variations
- Swap the Romano for Parmesan. Use the same weight for a milder finish.
- Add a little heat. Whisk a pinch of cayenne into the sauce with the onion and garlic powders.
FAQs
Use a 2-quart baking dish. An 11-by-7-inch or an 8-by-8-inch pan works well.
Aim for just fork-tender after adding the water. Check a larger piece at 2 minutes, then give the sprouts a little more time if you like them softer. They’ll continue to cook in the oven.
Other Delicious Side Dishes
Brussels Sprouts Casserole with Bacon and Fontina
Ingredients
- 6 strips bacon chopped
- 2 lb Brussels sprouts trimmed and quartered
- 2 large shallots thinly sliced
- 4 cloves garlic minced
- ½ tsp kosher salt plus more to taste
- ¼ tsp black pepper freshly ground
- ¼ cup water
- 2 tbsp unsalted butter for the sauce
- 2 tbsp all-purpose flour
- 1¼ cups whole milk
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 5 oz Fontina freshly grated, about 1¾ cups
- 1 oz Pecorino Romano finely grated, about ⅓ cup
- ½ cup plain panko
- 1 tbsp unsalted butter melted, for the panko
Instructions
- Preheat the oven to 375°F. Cook the chopped bacon in a large skillet over medium heat until crisp. Transfer the bacon to a paper towel-lined plate and leave 2 tablespoons of drippings in the skillet. If the bacon renders less, use what you have and add a little butter if the skillet looks dry.6 strips bacon
- Increase the heat to medium-high. Add the quartered sprouts, salt, and pepper. Cook for 3 to 4 minutes, stirring occasionally, until some cut sides start to brown. Stir in the shallots and cook for 2 minutes, then add the garlic and cook for 30 seconds. Add the water and cook uncovered for 2 to 4 minutes, until the water evaporates and the sprouts are just fork-tender. Adjust the time depending on how firm or soft you like them.2 lb Brussels sprouts, 2 large shallots, 4 cloves garlic, ½ tsp kosher salt, ¼ tsp black pepper, ¼ cup water
- Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes. Gradually whisk in the milk, then add the onion powder and garlic powder. Bring to a gentle simmer and whisk until the sauce coats the back of a spoon. Remove from the heat. Add the Fontina and Pecorino Romano a little at a time, whisking after each addition, until all the cheese has been added and the sauce is smooth.2 tbsp unsalted butter, 2 tbsp all-purpose flour, 1¼ cups whole milk, ¼ tsp onion powder, ¼ tsp garlic powder, 5 oz Fontina, 1 oz Pecorino Romano
- Stir the cheese sauce and half the bacon into the sprouts. Taste and add more salt if needed. Transfer to a 2-quart baking dish, such as an 11-by-7-inch or 8-by-8-inch pan. Toss the panko with 1 tablespoon of melted butter and sprinkle evenly over the casserole.½ cup plain panko, 1 tbsp unsalted butter
- Bake. Bake for 15 minutes, then scatter the remaining bacon over the top. Bake for another 5 minutes, or until the edges are bubbling and the panko is golden. Let rest for 5 minutes before serving.