Ingredients
- Brussels sprouts, trimmed and halved: 2 pounds
- Olive oil: 2 tablespoons
- Yellow onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Heavy cream: 1 cup
- Gruyere cheese, shredded: 1 1/2 cups
- Parmesan cheese, grated: 1/2 cup
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Step 2: Heat olive oil in a large skillet over medium heat. Add Brussels sprouts and onion and cook, stirring occasionally, until the sprouts are slightly tender and browned, about 8-10 minutes. Add garlic and cook for another minute until fragrant.
- Step 3: Stir in heavy cream and bring to a simmer. Remove from heat and stir in 1 cup of Gruyere cheese and Parmesan cheese. Season with salt and pepper to taste.
- Step 4: Pour the Brussels sprout mixture into the prepared baking dish.
- Step 5: Sprinkle the remaining 1/2 cup of Gruyere cheese over the top of the casserole.
- Step 6: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let stand for a few minutes before serving.
Notes
- Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
- For best reheating, cover the casserole with foil and bake at 350°F (175°C) until warmed through, then remove the foil for the last few minutes to re-crisp the top.
- This cheesy casserole pairs perfectly with roasted chicken or a hearty vegetarian loaf for a complete meal.
- Don't overcrowd the skillet when cooking the Brussels sprouts; work in batches if necessary to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American