Cheesy Brussels Sprouts Casserole

Cheesy Brussels Sprouts Casserole– WARNING: This recipe has converted even the biggest brussels sprouts haters!! Brussels sprouts roasted with chewy potato gnocchi and baked in a seriously cheesy, beautifully seasoned sauce with crispy bacon.

This casserole is guaranteed to be the big hit at your family’s Thanksgiving. It’s the one where everyone asks for the recipe after they try one bite. And then they’ll ask you to make it again and again for years to come. This is the gourmet brussels sprouts dish I’ve been making for years for my family at Thanksgiving and we’re all still obsessed with. My dad begs me to make it whenever we visit.

This cheesy bacon, gnocchi, and brussels sprouts casserole is made by roasting brussels sprouts and gnocchi in bacon fat for maximum savory flavor and perfect crispy, chewy texture. While that’s roasting, you make the most delightful cheese sauce–starting with a seasoned roux, heavy cream, and three cheeses. This all gets mixed together with crispy bacon and baked until bubbly and golden and ready to be devoured.

This brussels sprouts casserole is incredibly cheesy, perfectly seasoned and savory, and boasts amazing textures–chewy gnocchi, crisp bacon, and tender roasted brussels sprouts. You’ll be coming back to this recipe over and over again.

Why you’ll love this recipe:

• Hands-down BEST tasting brussels sprouts you’ll ever eat
• Sure to be a huge hit at family gatherings
• Chewy, pillowy potato gnocchi and tender, roasted brussels sprouts covered in cheesy, bacon-y deliciousness
• Incredibly flavorful–roast brussels and gnocchi in bacon fat, then bake in cheesy sauce
• Makes a 9″x13″ dish–perfect side dish to bring to a holiday meal

Ingredients

Bacon: A bit of crispy, crumbled bacon is exactly what this cheesy brussels sprouts casserole needs. I like to use regular/thin sliced bacon versus thicker cut so that I have smaller crumbles more evenly distributed throughout the casserole. P.S. This method of cooking bacon is my new favorite way (no chopping/slicing and least amount of work and dishes).

Brussels Sprouts: Brussels sprouts are one of those vegetables that however you cook them either makes them or breaks them. Using fresh sprouts and roasting them is a superior way to prepare them. Try to find brussels sprouts that look fresh, bright, and have minimal imperfections in order to reduce waste when chopping.

Gnocchi: If you keep up with my recipes you know I LOVE gnocchi. It’s so easy and has amazing texture, especially when roasted or air fried. My favorite brand of gnocchi is Gia Russa (found at Walmart).

Bacon fat: Reserved after cooking the bacon. In my opinion, brussels sprouts are meant to be roasted in bacon fat. It adds so much flavor!

Butter: I like using salted butter as the base for the cheese sauce roux since it’s salty and develops beautiful flavor.

Shallots: Shallots are like a finer, fancier, daintier onion. They get tender super quick and have a unique garlicky/onion flavor.

Garlic, Italian seasoning, nutmeg, and cayenne pepper: For deeper, richer flavor I like to add the seasonings to the sautéed shallots and let cook briefly to develop the flavor before adding the flour and liquid for the roux. Nutmeg is a secret start of the show in this dish–it brings a cozy, warmth to the sauce. Cayenne pepper helps bring a little heat.

AP flour: A little bit of all purpose flour is added to the seasoned shallots in butter to form a paste for the roux and thicken the cheese sauce a little bit.

Gruyere, cheddar, and parmesan: The more cheeses, the better. these three cheese pair together so well–milder, nutty gruyere + sharp, tangy cheddar + salty, sharp parmesan. This combination melts so well and adds perfectly rich flavor to this casserole.

Heavy cream: There’s nothing light about this casserole. Heavy cream thins out the roux and adds rich, velvety, creamy texture to the cheese sauce.

Salt and pepper

Equipment

• Cutting board and chef knife
• Dutch oven/pot (for cooking bacon and making cheese sauce)
• Wooden spatula
• Whisk – this is my favorite silicone whisk for my enameled dutch ovens
• Sheet pan: these Nordic Ware pans are top notch quality and my favorite
• Medium bowl (for combining cheeses)
• 9″x13″ casserole dish: This is the one I used here in my photos

How to Make Cheesy Brussels Sprouts Casserole

1. Crisp up the bacon. My new favorite method for making crumbled bacon is to heat a cast iron skillet or dutch oven on medium heat, then drop the bacon right in (separating pieces, but not laying flat). Then just stir frequently to prevent it from sticking and promote even browning. Eventually the fat will render and will help fry the bacon perfectly. Don’t forget to save that bacon fat!
2. Roast the brussels sprouts and gnocchi together on a sheet pan in the reserved bacon fat at 400˚F for about 20-30 minutes so the brussels sprouts are tender and get browned slightly (time will vary based on the size of the sprouts).
3. Make the cheese sauce while the brussels sprouts and gnocchi bake. Make a simple roux with butter, shallots, seasonings, flour, and heavy cream, then add in the cheeses until melted and creamy. Remember to reserve some cheese for sprinkling over top the casserole!
4. Transfer everything to a casserole dish (brussels, gnocchi, bacon, and cheese sauce), toss, and bake at 400˚F for another 15-20 minutes so it becomes melty, bubbly, and slightly browned around the edges.
5. Let cool for a few minutes, then serve.

Notes & Tips

Substitutions

Cheeses: Feel free to substitute the gruyere cheese for swiss, fontina, or gouda. Parmesan can be substituted for pecorino romano or asiago. I would not recommend substituting the cheddar cheese, however (white cheddar would be the exception).

Bacon: To scale up this recipe a little, feel free to use pancetta in place of bacon. To make this casserole into more of a meal, substitute bacon for a 1/2-1.0 lb cubed ham. Cautiously season with salt as the ham will add quite a bit of sodium.

Bacon fat and/or butter: The bacon fat and butter may be substituted for olive oil.

Shallot: If you cannot find shallots, a half of a small white or sweet onion will substitute well.

Flour: To make this casserole gluten free, substitute a gluten free flour for the all purpose.

Heavy cream: Whole milk or half and half can be used in place of the heavy cream.

Cheese topping: To vary the texture, try swapping the cheese topping (just add it all to the sauce) for a crunchy panko topping mixed with butter and parmesan cheese.

What to Pair with Cheesy Brussels Sprouts Casserole

This casserole is the BEST side dish at my family’s thanksgiving in my opinion. It’s perfect for any special occasion or holiday meal. Try pairing it with these mouthwatering Thanksgiving dishes:

• Proteins to pair: Roasted turkey or chicken, ham, pork tenderloin, pork chops, roasted lamb, or steak
• More vegetable sides: Honey roasted carrots, mashed potatoes, green beans, butternut squash, sweet potato casserole, or corn
• Other yummy sides: Homemade rolls, cornbread dressing, cranberry sauce, macaroni and cheese
• Fun takes on dessert: Honey butter cornbread cookies, cornbread cake with honey buttercream frosting, brown butter pumpkin cheesecake, pumpkin coffee cake, apple pie cookies, or brownie pecan pie

Storage and Reheating

This cheesy brussels sprouts casserole stores in the refrigerator for 4-5 days. Reheat individual portions in the microwave until warmed through completely. Do not reheat the entire casserole as cheese sauce sets up and will not be the same as when served fresh.

Other Recipes You Might Like…

• Crispy air fryer gnocchi with vodka sauce
• Creamy, baked tomato and feta gnocchi
• Cheesy boursin mashed potatoes
• Honey butter cornbread cookies
• Cornbread cake with whipped honey buttercream frosting

Print Recipe

5 from 1 vote

Cheesy Brussels Sprouts Casserole (with bacon + gnocchi)

Brussels sprouts roasted with chewy potato gnocchi and baked in a seasoned, three-cheese sauce with crispy bacon. This cheesy brussels sprouts casserole is perfect for holiday meals!

Prep Time15 minutes mins

Cook Time1 hour hr 10 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Side Dish

Cuisine: American

Keyword: brussels sprouts, cheesy brussels sprouts and gnocchi, chicken bacon ranch, gnocchi, gnocchi and brussels sprouts

Servings: 12 servings

Author: Kate Reeder

Ingredients

• ½ lb sliced bacon uncooked
• 1 lb shelf stable gnocchi
• 2-2.5 lb brussels sprouts fresh
• ~½ cup bacon fat (reserved)
• 4 tbsp butter
• 2-3 medium shallots thinly sliced
• 2 tsp minced garlic
• 2 tsp italian seasoning
• ¼ tsp cayenne powder
• pinch nutmeg
• ¼ cup all purpose flour
• 7-8 oz gruyere cheese shredded
• 8 oz sharp cheddar cheese shredded
• 1 cup grated parmesan cheese
• 2 cups heavy cream
• 1 tsp salt
• ¼ tsp ground black pepper

Instructions

• Separate bacon strips and place into a large skillet, pot, or dutch oven on medium heat (don't have to lay flat or space out). Stir frequently and toss to prevent sticking. Once bacon is crispy (about 10 minutes), remove the skillet from the heat and transfer bacon to a paper towel lined plate. Reserve ½ cup of the bacon fat.
• Preheat oven to 400˚F.
• Wash, trim, and cut brussels sprouts. Cut off the hard bottom end, peel off the first layer, and trim off any bad spots. Then slice each brussels sprout in half and place onto a sheet pan.
• Add the gnocchi and bacon fat to the sheet pan with the brussels sprouts and toss with your hands to evenly coat the gnocchi and brussels sprouts.
• Bake for 20-30 minutes, or until the brussels sprouts are just fork tender and slightly browned.
• While the brussels sprouts and gnocchi are baking, make the cheese sauce. Place the skillet back on medium-high heat and add butter.
• Once the butter is melted, add the sliced shallots and sauté until softened, about 5 minutes.
• While the shallot sautés, combine the parmesan, shredded cheddar, and shredded gruyere cheese in a medium size bowl. Mix evenly.
• To the shallots, add the garlic, italian seasoning, cayenne, and nutmeg. Sauté for 30 seconds.
• Whisk in the flour and let cook for about 1 minute, or until the mixture browns slightly and is bubbling.
• Whisk in the heavy cream, then add all but about 2 cups of the cheese mixture. Reduce heat to medium-low and whisk until cheese is fully melted (about 5 minutes).
• Once melted, add the salt and pepper and remove from heat.
• Transfer the brussels sprouts and gnocchi to a greased 9"x13" casserole dish. Crumble bacon over top and pour over cheese sauce. Mix to combine.
• Sprinkle reserved cheese over top and return to oven for 15-20 minutes, or until browned and bubbly on top.
• Let cool for 10 minutes before serving.

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