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When it comes to comfort food, few dishes can rival a creamy potato and Brussels sprouts casserole. This hearty casserole combines tender potatoes with the earthy flavor of Brussels sprouts, resulting in a dish that is both satisfying and delightful. The creamy texture, enriched with cheese and aromatic herbs, makes it a perfect choice for family dinners or holiday gatherings.

Creamy Potato and Brussels Sprouts Casserole

Cozy up this winter with a creamy potato and Brussels sprouts casserole that's perfect for holiday gatherings or a comforting weeknight dinner. This rich dish combines tender potatoes and earthy Brussels sprouts in a luscious, cheesy sauce, creating a satisfying meal that everyone will love. Easy to prepare and bursting with flavor, this casserole is a delightful way to bring warmth to your table. Try it tonight and make it a new family favorite!
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Ingredients
  

4 large Yukon Gold potatoes, peeled and thinly sliced

1 lb Brussels sprouts, trimmed and halved

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups heavy cream

1 cup vegetable broth

1 cup shredded Gruyère cheese

1 cup shredded sharp cheddar cheese

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

½ cup panko breadcrumbs

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Prepare the Brussels Sprouts: Add the halved Brussels sprouts to the skillet and sauté for about 5-7 minutes, until they start to soften but are not fully cooked. Season with salt, pepper, and thyme.

        Make the Creamy Sauce: In a separate bowl, whisk together the heavy cream, vegetable broth, paprika, salt, and pepper. Add half of the Gruyère and cheddar cheese, stirring to combine.

          Layer the Casserole: In a greased 9x13 inch baking dish, layer half of the sliced potatoes at the bottom. Top with half of the Brussels sprouts mixture, followed by half of the creamy sauce. Repeat with the remaining potatoes, Brussels sprouts, and cream sauce, finishing it off with the rest of the cheese on top.

            Add Topping: In a small bowl, mix the panko breadcrumbs with a tablespoon of olive oil. Sprinkle the breadcrumb mixture over the cheese layer to create a crunchy topping.

              Bake: Cover the casserole with aluminum foil and bake for 35 minutes. After 35 minutes, remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.

                Garnish and Serve: Let the casserole cool for about 10 minutes before serving. Garnish with fresh parsley if desired.

                  Prep Time, Total Time, Servings:

                    20 minutes | 1 hour | 6-8 servings