Cheesy Creamed Brussels Sprouts

Whenever I decide to start eating more vegetables I go overboard in my buying. Which usually means I usually end up wasting too much. I randomly purchased a one-pound package of brussels sprouts last week with no real concept of how to cook them. Since I had bacon and heavy cream in my refrigerator that I planned to use for a different recipe (creamed spinach), I decided to stick with the same general theme. I found a recipe for “Over-the-Top-Creamed-Brussels-Sprouts” and realized I needed to modify it because I had less than half the amount of Brussels Sprouts called for in the recipe. No matter. Here’s my modified recipe below.


  • ¼ lb bacon ends and pieces cut into good sized chunks (make them small enough where they can fit in your mouth)
  • 1 T. butter
  • 1 lb Brussels sprouts, split in half
  • 1 medium shallot, finely minced (about 1/4 cup)
  • 1. c. heavy cream
  • Kosher salt and freshly ground black pepper
  • 6 oz shredded cheese (I used a combination of Gruyère and Fontina)


  1. Heat butter and bacon over medium-high heat in a large straight-sided sauté pan or Dutch oven. Cook, stirring frequently, until well browned, about 8 minutes. Add Brussels sprouts and cook, stirring, until lightly browned, about 4 minutes. Add shallots and cook, stirring, until softened and fragrant, about 1 minute. Add heavy cream and scrape up any browned bits from the bottom of the pan.
  2. Adjust heat to maintain a bare simmer. Cook, stirring frequently, until cream has reduced by about half and has a consistency that coats each sprout, about 20 minutes. Season to taste with salt and pepper. Transfer mixture to a casserole pan and cover with shredded cheese (for make-ahead instructions, see note above).
  3. Adjust oven rack to center position and preheat oven to 425°F. Transfer casserole to oven and bake uncovered until bubbly around the edges and cheese is melted and spotted brown, about 20 minutes. Serve immediately.

My excitement about this dish waned within the 5 days that I prepared the dish prior to me baking it to the point where it seemed like a bit of a chore to consume it. I had other yummy competing foods in my fridge that I thought would be better. But I had to bake the Sprouts because, per the recipe, I was at day five.

One bite of these beauties and I was bowled over. I’ve made creamed Brussels sprouts in the past and was less than impressed so perhaps my PTSD was tainting my anticipation of the tastiness of this dish. I baked the Sprouts for 5 extra minutes because the dish was cold when I put it in the oven and at 20 minutes the cheese was not browned. I accidentally doubled the cheese. Three ounces of cheese is probably sufficient but I would still recommend the full six ounces as there’s no such thing as too much cheese.

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