Potato and Brussels Sprouts Gratin

Tender, creamy potatoes topped with thinly sliced brussels sprouts, Asiago cheese and bread crumbs. A one-skillet dish that is creamy, crunchy, flavorful and easy to prepare! A perfect side dish or casserole for your Meatless Monday!

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Potato and Brussels Sprouts Gratin

Tender, creamy potatoes topped with thinly sliced brussels sprouts, Asiago cheese and bread crumbs. A one-skillet dish that is creamy, crunchy, flavorful and easy to prepare! A perfect side dish or casserole for your Meatless Monday!

Votes: 5
Rating: 4
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Course

Side Dish

Keyword

casserole, gratin, Side Dish

Prep Time

20 minutes

Cook Time

35 minutes

Servings

8 servings

Ingredients

Potato Mixture:

• 4 cups thinly sliced (1/4") gold potatoes see note
• 1/3 cup thinly sliced onion
• 1 tablespoon oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon butter cut into little pieces

Brussels Sprouts Topping:

• 3 cups thinly sliced brussels sprouts they will look shredded, see note
• 1 cup finely shredded Asiago cheese or Parmesan
• 2/3 cup panko bread crumbs
• 2 tablespoons oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup heavy cream

Course Side Dish Keyword casserole, gratin, Side Dish Prep Time 20 minutes Cook Time 35 minutes Servings 8 servings Ingredients Potato Mixture: 4 cups thinly sliced (1/4") gold potatoes see note 1/3 cup thinly sliced onion 1 tablespoon oil 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon butter cut into little pieces Brussels Sprouts Topping: 3 cups thinly sliced brussels sprouts they will look shredded, see note 1 cup finely shredded Asiago cheese or Parmesan 2/3 cup panko bread crumbs 2 tablespoons oil 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup heavy cream

Votes: 5 Rating: 4 You: Rate this recipe!

Instructions

1. Preheat oven to 400 degrees F.
2. In medium bowl, toss together sliced potatoes, onion, 1 tablespoon oil, 1/4 teaspoon salt, 1/8 teaspoon pepper.
3. Arrange potatoes in 10-inch oven safe skillet or baking dish (2 1/4 qt.) Dot the top of potatoes with butter. Roast potatoes and onions for 15 minutes.
4. While potatoes are roasting, toss brussels sprouts, cheese, bread crumbs, oil, salt and pepper in medium bowl. (use same bowl from potatoes)
5. Carefully remove hot skillet from oven. Pour 1 cup heavy cream over potatoes and top with brussels sprouts mixture.
6. Return to oven and bake for 20 minutes more or until topping is browned and potatoes are tender.

Recipe Notes

I used my KitchenAid 9-Cup Food Processor to shred the cheese (fine shredding disc), slice the potatoes (medium slicing disc) and slice the brussels sprouts (medium slicing disc).