Ingredients
Equipment
Method
Prep and blanch
- Preheat the oven to 400F, setting it up for a golden, bubbly finish. Bring a large pot of salted water to a rolling boil.
- Blanch the Brussels sprouts for 4 minutes in the boiling salted water, then drain well. Keep them bright green and slightly tender.
Cook bacon and make the cheese sauce
- Cook the chopped bacon over medium heat until crisp, then remove it and reserve 1 tablespoon drippings. Save the bacon for folding and topping.
- Melt the butter with the reserved bacon drippings, then add the minced garlic and cook for 30 seconds while fragrant. Stir in the flour and cook for 1 minute to remove the raw flour taste.
- Whisk in the whole milk and heavy cream, then bring to a simmer until thickened, about 5-8 minutes. Reduce heat as needed so it stays smooth.
- Stir in 1 cup of the shredded Gruyere, the grated Parmesan, salt, and black pepper until the sauce is smooth. The mixture should coat a spoon.
Assemble and bake
- Fold the blanched Brussels sprouts and half the bacon into the sauce, then pour into a baking dish. Scrape in all the creamy coating.
- Top with the remaining Gruyere, the remaining bacon, and the panko breadcrumbs for a crisp crust. Spread the panko evenly so it browns.
- Bake at 400F for 20-25 minutes until bubbly and golden on top. Let it rest 5 minutes so the filling sets slightly before serving.
Notes
For the best texture, don’t overcook the Brussels sprouts during blanching—aim for bright green and still slightly firm. Refrigerate leftovers in a covered container up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the creamy sauce may break. For a lighter swap, use half-and-half in place of the heavy cream for a less rich but still creamy bake.