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!
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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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
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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