Active time:25 min.Total time:40 min.
Yield: Serves 8 (serving size: 3/4 cup)
This solid casserole is perfect for a winter gathering and would especially be welcome around the holidays. The strong flavors of sharply biting Brussels sprouts and salty bacon are rounded our with creamy, cheesy goodness while buttery breadcrumbs add a nice crunch. It’d make a perfect side for roasted chicken or pot roast, but it’s also a nice addition to a Thanksgiving or Christmas table.
- 2 pounds fresh Brussels sprouts, trimmed and halved lengthwise (9 cups)
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 2 1/2 teaspoons kosher salt, divided
- 6 tablespoons all-purpose flour
- 4 cups whole milk, divided
- 8 ounces
- 4Gruyère cheese, shredded (about 1 cup)
- 4thick-cut bacon slices, cooked and crumbled
- 1 1/2 cups panko (Japanese-style breadcrumbs)
- 6 tablespoons (3 oz.) melted salted butter
- 1 tablespoon chopped fresh thyme
How to Make It
Preheat oven to 450°F. Toss together Brussels sprouts, oil, pepper, and 1 teaspoon of the salt. Arrange in a single layer on a rimmed baking sheet lined with aluminum foil. Roast in preheated oven until lightly browned, about 15 minutes. Remove from oven; reduce oven temperature to 425°F.
While sprouts roast, whisk together flour and 1/2 cup of the milk in a bowl. Bring remaining 3 1/2 cups milk to a boil in a medium saucepan over medium-high. Whisk in flour mixture; cook, whisking occasionally, until slightly thickened, about 2 minutes. Whisk in cheeses and remaining 1 1/2 teaspoons salt. Remove from heat.
Toss together roasted sprouts and crumbled bacon in a 2-quart square baking dish. Pour cheese mixture over sprouts-bacon mixture. Toss together panko, butter, and thyme in a bowl; sprinkle over mixture in baking dish. Bake at 425°F until lightly browned, 12 to 15 minutes.
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