When it comes to comfort food, creamy potato brussels sprouts casserole is a dish that ticks all the right boxes. With its creamy, cheesy sauce, tender potatoes, and crispy brussels sprouts, this casserole is a symphony of flavors and textures that will leave you craving for more. Whether you're looking for a hearty side dish for your holiday dinner or a cozy meal on a cold winter night, this casserole is sure to be a hit. The best part? It's incredibly easy to make, so even novice cooks can whip it up in no time.
Let's cook with our recipes!
ROASTED BRUSSELS SPROUTS AND POTATO GRATIN
I love roasted brussels sprouts and the pairing of the sprouts with potatoes in this creamy gratin is ingenious. This dish is served at a delightful little wine bar, Enoteca Vin, in Raleigh, North Carolina.
Provided by NcMysteryShopper
Categories Potato
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Melt butter and oil in a large deep skillet. Add brussels sprouts and minced shallot and saute until soft, about 8 minutes. Add white wine and continue to cook for 1 minute until evaporated. Season with salt and pepper. Add cream and bring to a simmer. Cool to room temperature.
- Smear a 1 1/2-quart shallow casserole dish with butter. Reserve 2 tablespoons of Parmesan for the topping. Arrange the potato slices evenly over the bottom of the dish and season with salt and pepper. Using a slotted spoon, spread a layer of brussels sprouts over the sliced potatoes and sprinkle with Parmesan cheese. Continue layering until all of the potatoes and brussels sprouts and all but the reserved 2 tablespoons of Parmesan have been used. The last layer should be potatoes. Pour the cream over the potatoes and top with the remaining Parmesan. Cover with buttered foil and bake for 45 minutes.
- Uncover the gratin and bake for 30 minutes longer, or until the potatoes are tender and the top is golden brown. Let sit for 15 minutes before serving.
Nutrition Facts : Calories 484.3, Fat 31.4, SaturatedFat 17.4, Cholesterol 96.5, Sodium 175.8, Carbohydrate 42.9, Fiber 5.3, Sugar 3.2, Protein 9.9
BRUSSELS SPROUTS CASSEROLE
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large braiser or ovenproof skillet over medium-high heat and add the oil. When the oil is hot, add the Brussels sprouts and cook, tossing occasionally, until they begin to brown on the edges, 4 to 5 minutes. Reduce the heat to medium-low and add the butter. When the butter is melted, add the leeks and sprinkle with salt and pepper. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Add the thyme and garlic and cook until fragrant, about 1 minute. Add the flour and cook, tossing until the vegetables are well coated in the flour, about 2 minutes. Gradually stir in the stock and cream and bring to a simmer. Simmer until the sprouts are tender, 2 to 4 minutes. Stir in the Parmesan, mustard and lemon zest. Season with salt and pepper to taste.
- Top with the crispy onions and bake until the onions are browned and the casserole is bubbly, about 20 minutes.
BRUSSELS SPROUTS AND POTATO BAKE
Sooo good. My mom hooked me on this, I am just posting here to get the nutrition info because I tend to eat the WHOLE thing when I make it! When I am trying to limit my carb intake I make it with brussel sprouts only.
Provided by krittylea21
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- If using potatoes, use 1 lb brussels sprouts and 1 lb small potatoes.
- Cut the bottoms off the brussels sprouts and remove protective outer leaves. Cut sprouts in half.
- If using potatoes, half potatoes (quarter if very large.).
- Combine oil, brussel sprouts, potatoes, onions and bacon in a casserole dish.
- Bake at 425 for 40 minutes, or until potatoes are tender. Stir every 15 minutes or so.
- Meanwhile, melt butter in the microwave and combine with the lemon juice.
- When the mixture comes out of the oven, pour butter/lemon juice over the brussel sprouts.
- Add salt and pepper.
- Stir.
- Enjoy!
Nutrition Facts : Calories 388.7, Fat 32.8, SaturatedFat 9, Cholesterol 30.8, Sodium 390.8, Carbohydrate 18, Fiber 6.1, Sugar 4.6, Protein 9.9
CREAMY POTATO-BRUSSELS SPROUTS CASSEROLE
This is one of my favorite Brussels sprouts dishes and I have literally eaten the whole dish by myself (though I was very, very full afterwards). If you are serving it as a side, it'll feed 5- to 6 people. As a main. I would say 2 or 3, but 4 is probably more reasonable for normal vegetable eaters.... Do not skimp on the salt, pepper, and nutmeg otherwise the casserole will be too bland (but you can of course always salt at the table).
Provided by barbara
Categories Brussels Sprouts Side Dishes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 10 minutes. Add Brussels sprouts and cook for 5 minutes more. Drain.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish.
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat eggs in a separate bowl until foamy, 2 to 3 minutes, and generously season with salt, pepper, and nutmeg. Stir in Cheddar cheese. Fold in whipped cream.
- Place drained potatoes and Brussels sprouts in the prepared baking dish. Cover evenly with egg-cream mixture.
- Bake in the preheated oven until top is lightly browned, 25 to 35 minutes.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 34.4 g, Cholesterol 133.6 mg, Fat 26.4 g, Fiber 6.5 g, Protein 13 g, SaturatedFat 16 g, Sodium 208.8 mg, Sugar 3.4 g
CHEESY BRUSSELS SPROUTS CASSEROLE
Forget everything you think you know about Brussels sprouts. In this cheesy casserole covered with crispy bread crumbs, they're more decadent and delicious than ever-and perfect for any special occasion.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In 5-quart Dutch oven, heat broth to boiling over high heat. Add Brussels sprouts; heat liquid back to boiling. Cook 2 minutes. Use slotted spoon to transfer sprouts to baking dish. Reserve 1 1/2 cups broth.
- In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add flour; cook 1 minute, stirring constantly with whisk. Stir in reserved 1 1/2 cups broth and the whipping cream; heat to boiling, stirring constantly. Stir in salt, pepper and nutmeg. Remove from heat; add Swiss cheese. Stir until cheese is melted and sauce is smooth.
- Pour sauce over Brussels sprouts.
- In small bowl, mix bread crumbs, Parmesan cheese and 2 tablespoons melted butter. Stir to coat. Sprinkle mixture over sauce. Bake 30 to 35 minutes or until top is lightly browned and edges are bubbly.
Nutrition Facts : Calories 360, Carbohydrate 19 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 4 g, Protein 12 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 3 g, TransFat 1 g
CREAMY BRUSSELS SPROUTS BAKE
Eating Brussels sprouts was a ho-hum experience at our house until I put together this cheesy bake. After one taste, my husband declared it a "keeper." It's nice alongside ham, pork or beef roasts. -Elizabeth Metz, Albuquerque, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and sour cream until smooth; set aside. In a large skillet, saute mushrooms and onion in butter until tender. Stir in brussels sprouts. Remove from the heat; stir in cream cheese mixture. , Spoon into a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 247 calories, Fat 21g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 196mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
Tips:
- Choose the right potatoes: For a creamy and smooth casserole, use starchy potatoes like Yukon Gold or Russet potatoes. These potatoes hold their shape well and will become tender and creamy when cooked.
- Brussels sprouts preparation: Trim the Brussels sprouts by removing the tough outer leaves and slicing them in half or quarters, depending on their size. For a more intense flavor, you can roast the Brussels sprouts before adding them to the casserole.
- Creamy sauce: The creamy sauce is the key to a flavorful casserole. Use a combination of heavy cream, milk, and chicken broth to create a rich and velvety sauce. Season the sauce with salt, pepper, garlic powder, and onion powder to taste.
- Cheese selection: Use a combination of sharp cheddar cheese and Parmesan cheese for a cheesy and flavorful casserole. You can also add other cheeses like Gruyère or fontina for a more complex flavor.
- Baking: Bake the casserole in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the potatoes are tender and the cheese is melted and bubbly. If you want a crispy top, sprinkle some breadcrumbs or panko breadcrumbs on top of the casserole before baking.
Conclusion:
Creamy potato Brussels sprouts casserole is a delicious and comforting dish that is perfect for a weeknight dinner or a special occasion. With its creamy sauce, tender potatoes, and roasted Brussels sprouts, this casserole is sure to be a hit with everyone at the table. Whether you follow the recipe exactly or use it as a base to create your own unique dish, this casserole is a versatile and easy-to-make meal that is sure to become a family favorite.
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