Description
This Brussels Sprout and Potato Casserole is a comforting and hearty dish, perfect for family gatherings or a cozy dinner. The creamy texture of the potatoes pairs beautifully with the slight bitterness of the Brussels sprouts, all topped with a golden, crispy finish.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed
- 2 cups potatoes, diced
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, boil the diced potatoes until tender, about 10-15 minutes.
- Drain the potatoes and set aside.
- In a large mixing bowl, combine the Brussels sprouts, boiled potatoes, heavy cream, and shredded cheese.
- Season with salt and pepper, and mix until well combined.
- Transfer the mixture to a greased baking dish.
- In a small bowl, mix the breadcrumbs and Parmesan cheese with olive oil.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake for 25-30 minutes, or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350
- Fat: 20g
- Carbohydrates: 30g
- Protein: 10g