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!
3cupsthinly sliced brussels sproutsthey will look shredded, see note
1cupfinely shredded Asiago cheeseor Parmesan
2/3cuppanko bread crumbs
2tablespoonsoil
1/4teaspoonsalt
1/8teaspoonpepper
1cup heavy cream
Instructions
Preheat oven to 400 degrees F.
In medium bowl, toss together sliced potatoes, onion, 1 tablespoon oil, 1/4 teaspoon salt, 1/8 teaspoon pepper.
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.
While potatoes are roasting, toss brussels sprouts, cheese, bread crumbs, oil, salt and pepper in medium bowl. (use same bowl from potatoes)
Carefully remove hot skillet from oven. Pour 1 cup heavy cream over potatoes and top with brussels sprouts mixture.
Return to oven and bake for 20 minutes more or until topping is browned and potatoes are tender.
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).
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