Brussels Sprout Casserole
This rich and indulgent Brussels sprout casserole is one of the most delicious ways to cook Brussels sprouts. Imagine lightly roasted sprouts with crispy, salty pancetta, covered in a gooey cheese sauce. All baked until bubbling and golden. It is so delicious that even the sprout avoiders will be asking for seconds…
Servings: 6 servings
Ingredients
- 1 kg Brussels sprouts trimmed and halved
- Olive oil for drizzling
- Salt and freshly ground black pepper
- 65 g pancetta cubes
- 1 shallot finely chopped
- 1 garlic clove crushed
- 350 ml double cream
- 1 tsp Dijon mustard
- 120 g Gruyère grated
Instructions
- Preheat the oven to 210C/190C Fan.
- Tip the sprouts into a roasting tin - you want to use a small ish one so the sprouts are in a double layer. Drizzle with a little olive oil and season generously with salt and freshly ground black pepper. Toss gently to coat then roast in the oven for 5 minutes.
- Meanwhile, add a drizzle of oil to a non-stick frying pan and set over a medium-high heat (you won’t need much oil as the pancetta will release its own fat). Add the pancetta cubes and sauté for a couple of minutes, tossing occasionally, until nice and crispy.
- Add the finely chopped shallots to the pancetta and cook over a low-medium heat for about 3-4 minutes, stirring occasionally, until the shallot has softened, but not coloured. Add the crushed garlic and continue to cook for 30 seconds, stirring to ensure it doesn’t catch and burn.
- Tip the pancetta-shallot mixture over the roasted sprouts and stir well. Set aside. Pour the cream into a medium-sized saucepan and set over a medium heat. Add the Dijon mustard and half of the grated cheese. Stir to combine as you slowly bring to a simmer. Once bubbling, remove from the heat and pour over the sprouts. Sprinkle over the remaining grated cheese and season generously with freshly ground black pepper.
- Pop in the oven and bake for about 10 minutes - or until golden and bubbling. Leave to stand for a couple of minutes before serving hot.
Notes
Scroll up for a step by step guide on how to make this brussels sprout casserole.
To store: any leftovers will keep in an airtight container (tupperware) in the fridge for 3 days.
To reheat: Reheat in the oven (in an ovenproof dish, not in a plastic tupperware!) at 180c for 101-15 minutes until bubbling. Or reheat in the microwave for a few minutes until piping hot.
To freeze: I haven’t tested this from frozen so can’t offer specific guidance. However, you can try freezing at the same stage you would chill it. Be aware you might find the texture of the cheese sauce changes due to the high cream content.
Make ahead: you can make this Brussels sprout casserole up until you pour the cheese sauce over the sprouts. Leave to cool completely then cover and chill for up to 3 days. You may find you need to bake for slightly longer from chilled (normally around 15-20 minutes).
Breadcrumbs: if you want to add a bit of crunch, sprinkle over breadcrumbs before baking. You can mix them with crushed garlic, herbs (freshly plucked thyme, finely chopped rosemary or dried mixed herbs) and/or lemon zest for extra flavour.
Make it vegetarian: you can easily make this Brussels sprout casserole vegetarian. Simply omit the pancetta and swap the Gruyère for a vegetarian-friendly cheese. A strong Cheddar or Emmental would work well.
Make it vegan: this Brussels sprout casserole can also be made vegan with a few simple swaps. Omit the pancetta and use plant-based cream. Oatly has a very good vegan alternative. For the cheesy flavour, use a plant-based cheese that melts well. You can also sprinkle in yeast extra for extra umami flavour.