How To Make Potato-Brussels Sprouts Casserole
Grab a bite of this rich and savory brussels sprouts casserole, loaded with tender potatoes, gooey cheese, and nutty seasonings, for a tasty side!
Place the potatoes into a large pot and cover with salted water, then bring to a boil.
Reduce the heat to medium-low and simmer until softened for about 10 minutes.
Add Brussels sprouts and cook for 5 minutes more. Drain.
Preheat the oven to 375 degrees F. Grease a baking dish.
Beat the heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
Beat the eggs in a separate bowl until foamy for 2 to 3 minutes and generously season with salt, pepper, and nutmeg. Stir in the Cheddar cheese, then fold in the whipped cream.
Place the drained potatoes and Brussels sprouts in the prepared baking dish. Cover evenly with the egg-cream mixture.
Bake in the oven for 25 to 35 minutes until the top is lightly browned.
Serve warm, and enjoy!
- Calories: 414.73kcal
- Fat: 27.34g
- Saturated Fat: 16.18g
- Trans Fat: 0.26g
- Monounsaturated Fat: 7.64g
- Polyunsaturated Fat: 1.40g
- Carbohydrates: 32.23g
- Fiber: 5.51g
- Sugar: 3.85g
- Protein: 12.77g
- Cholesterol: 137.49mg
- Sodium: 660.14mg
- Calcium: 232.86mg
- Potassium: 901.40mg
- Iron: 2.26mg
- Vitamin A: 303.69µg
- Vitamin C: 76.47mg