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!
Serves:
Ingredients
- 4potatoes,peeled, cut into 6 pieces
- 12ozbrussels sprouts,(1½ packages)
- 1¼cupsheavy whipping cream
- 2small eggs
- salt and freshly ground black pepper
- 3pinchesground nutmeg
- 1cupcheddar cheese,shredded
Instructions
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Place the potatoes into a large pot and cover with salted water, then bring to a boil.
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Reduce the heat to medium-low and simmer until softened for about 10 minutes.
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Add Brussels sprouts and cook for 5 minutes more. Drain.
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Preheat the oven to 375 degrees F. Grease a baking dish.
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Beat the heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
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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.
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Place the drained potatoes and Brussels sprouts in the prepared baking dish. Cover evenly with the egg-cream mixture.
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Bake in the oven for 25 to 35 minutes until the top is lightly browned.
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Serve warm, and enjoy!
Nutrition
- 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
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