Brussels Sprouts Casserole with Bacon and Fontina

Brussels sprouts casserole in a white casserole dish.

5 from 2 votes

Brussels Sprouts Casserole with Bacon and Fontina

Brussels sprouts sautéed in bacon drippings, folded into a creamy Fontina and Pecorino Romano sauce, and baked with buttery panko and crisp bacon.

Prep Time40

Rest5

Course: Side, Side Dish

Cuisine: American

Servings:

Calories: 386kcal

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.

Notes

After adding the water, check one of the larger Brussels sprout quarters with a fork at 2 minutes. Pull the skillet off the heat when the sprouts are just fork-tender, usually after 2 to 4 minutes. They’ll soften a little more in the oven, so aim for the low end if you like them with a bit of bite.

Nutrition