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Reunion Casserole

BakedCasseroleCheesyDinnerGastro-PubHeartyHotPorkSavoryVegetable
Time :35 minutes
Yield :6 servings
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Recipe Background

Reunion Casserole combines bacon, Brussels sprouts, and cheeses for a delectable, shared dish.
Reunion Casserole combines the rich and smoky allure of bacon with the earthy depth of Brussels sprouts. As they roast together, a soft, nutty aroma fills the kitchen—thanks to the melted butter mingling with minced shallots. It's a scent that invites you to linger, savoring each moment. For the best caramelization, make sure to cook the bacon until it's truly crispy before chopping. This step adds a satisfying crunch, making every bite a little indulgent.
Picture golden cheese pulling away with each forkful, creamy and full-bodied. The blend of sharp white cheddar and Gruyere melts over the vegetables and bacon, creating a bubbling blanket of flavorful comfort. A hint of cayenne pepper brings a gentle tickle of heat, balancing the dish's rich elements. It's a recipe designed for sharing, evoking laughter and conversation around the table.
Serving the casserole straight from the oven-safe skillet keeps things simple yet stylish. Once baked, the top achieves a beautiful golden hue—especially if you give it a quick broil at the end. This extra minute is well worth it, adding visual appeal that's sure to impress anyone you serve. Ultimately, the Reunion Casserole is all about togetherness and warmth, an invitation to gather and enjoy the heart of home cooking.

Ingredients

  • 5 slices bacon
  • 3 tablespoons butter
  • 2 small shallots minced
  • 2 pounds Brussels sprouts halved
  • kosher salt to taste
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup heavy cream
  • 1/2 cup sharp white cheddar shredded
  • 1/2 cup Gruyere shredded

Directions

  • Preheat the oven to 375 degrees F.
  • In a large oven-safe skillet over medium heat, cook the bacon until crispy, about 8 minutes.
  • Drain the bacon on a paper-towel-lined plate.
  • Chop the bacon.
  • Return the skillet to medium heat and melt the butter.
  • Add the shallots and the Brussels sprouts to the melted butter.
  • Season the shallots and the Brussels sprouts with the salt and the cayenne pepper.
  • Cook, stirring occasionally, until tender, about 10 minutes.
  • Transfer the skillet from the heat.
  • Drizzle the vegetables with the heavy cream and top with the cheddar, the Gruyere, and the bacon pieces.
  • Bake until the cheese is bubbly, about 12-15 minutes. You can broil it for 1 minute to make sure the cheese is golden.
  • Serve hot.
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