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Potato Brussel Sprout Casserole Recipe
Ingredients:
- 4 cups potatoes, peeled and cubed
- 2 cups brussels sprouts, halved
- 1 cup cheddar cheese, shredded
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the potatoes, brussels sprouts, cheddar cheese, heavy cream, garlic powder, salt, and black pepper.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 40 minutes, or until the top is golden brown and the potatoes are tender.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Brussel Sprout Casserole Recipe
What you will need to make Potato Brussel Sprout Casserole
- Potatoes: Provide a hearty base, absorb flavors, and add a comforting texture to the casserole.
- Brussels sprouts: Add a slightly bitter, nutty flavor and a healthy dose of vitamins and fiber.
- Cheddar cheese: Melts into a creamy, tangy layer that binds the ingredients and adds richness.
- Heavy cream: Creates a luscious, creamy sauce that envelops the vegetables and cheese.
- Garlic powder: Infuses a subtle, savory depth that enhances the overall flavor profile.
Tools and Instruments Required
What tools/instruments will be needed to make Potato Brussel Sprout Casserole Recipe
- Mixing bowl: Essential for combining potatoes, brussels sprouts, cheese, cream, and spices evenly before baking.
- Baking dish: Holds the casserole mixture and ensures even cooking in the oven.
- Oven: Bakes the casserole to perfection, making the top golden brown and the potatoes tender.
- Knife: Needed for peeling and cubing potatoes and halving brussels sprouts.
- Cutting board: Provides a safe surface for chopping vegetables.
Potato Brussel Sprout Casserole
A hearty and delicious casserole combining potatoes and Brussels sprouts.
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Ingredients:
Main Ingredients
- 4 cups Potatoes, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1 cup Cheddar cheese, shredded
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the potatoes, Brussels sprouts, cheddar cheese, heavy cream, garlic powder, salt, and black pepper.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for 40 minutes, or until the top is golden brown and the potatoes are tender.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
This casserole is perfect for a cozy family dinner.
Read more: Creamy Brussel Sprouts Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 200mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap and then aluminum foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed.
For a twist, try adding a pinch of nutmeg to the heavy cream mixture. It brings out a subtle warmth that complements the brussels sprouts and potatoes beautifully.
Frequently Asked Questions
FAQ:
How long does it take to prepare this casserole?
About 15 minutes for prep and 40 minutes to bake.
Can I use a different type of cheese?
Yes, feel free to substitute with your favorite cheese.
Do I need to boil the potatoes first?
No, just peel and cube them before mixing.
Can I add other vegetables?
Absolutely, carrots or broccoli work well.
How should I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
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