Brussels Sprouts Gratin with Potatoes

This Brussels sprouts gratin with potatoes is a wonderful way to bring together two delicious vegetables into one cheesy and creamy dish. Most people think only of potatoes when they think of a gratin but Brussels sprouts and potatoes together change things up and adds more flavor and texture. This Brussels sprouts casserole is great served during the holidays and it makes the best leftovers too.

About this Cheesy Brussels Sprouts Gratin

I look for any excuse to make these cheesy Brussels sprouts and potatoes. It is one of my favorite recipes at the holidays and it is easy to make.

There are different ways to make gratin (or au gratin), most notably the American version and the French version. The American version mixes all of the raw ingredients into a large casserole dish with copious amounts of liquid which bakes until it is hot and bubbly.

The French version will slice the potatoes very thin and soak them to remove some of the starch from the potatoes leaving a much crisper gratin and use much less liquid in the dish producing a firmer dish.

This Brussels sprouts and potato gratin is going to be a mix of the two but it leans a little to the French version by using Gruyere cheese. I love Gruyere cheese and it is my favorite cheese to use in gratins. Gruyere cheese is the perfect soft gooey cheese that melts into the gratin making it cheesy and delicious.

Ingredients

• Russet Potatoes (baking potatoes)
• Shaved Brussels sprouts. This is important to make sure you buy them already shaved because it would be very tedious to shave them on a grater.
• Gruyere cheese
• Fresh garlic or garlic powder
• Heavy cream
• Butter
• Kosher salt and pepper

Normally in my recipes, I am very picky about when I use fresh garlic versus garlic powder but in this gratin, both versions came out great.

Try to make sure you use Gruyere cheese for this gratin. It offers a wonderful creaminess and nutty flavor. In my opinion, it just makes for the best cheesy gratin.

How to make

The steps to making this gratin are very simple. The only special kitchen item you will need is a box grater with a side on it that has an extra large cutting area that produces large thin slices for the potatoes.

You can also use a mandolin but I prefer not to have too many special kitchen gadgets and just make use of that box grater.

• Clean your potatoes and dry
• Gather all of your ingredients and have them ready
• Take your potatoes and grate them on the large slicer side of a boxed cheese grater. This will produce almost completely round thin slices of potatoes.
• Shred your gruyere cheese.
• Melt butter and add mix with cream
• Assemble your layers of Brussels sprouts, potatoes, spices, gruyere, cream and butter.
• Repeat the layers until all of the ingredients are used
• Bake.

This potato and Brussels sprouts gratin is very easy and not complicated at all! This gratin makes a great dish to serve at large gatherings or special occasions. It also makes great leftovers the next day!

More Brussels sprouts recipes

If you are looking for more ideas for recipes with Brussels sprouts, you can check out my:

You might also like: Brussels sprouts hash and How To Clean Brussels Sprouts!

Print Recipe

5 from 7 votes

Brussels Sprouts Gratin with Potatoes

A delicious gratin with potatoes, Brussels sprouts and gruyere cheese. It is cheesy and so delicious!

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Servings: 6 people

½1x2x3x

Author: Melissa Oleary

Equipment

• 9x11 oven safe baking dish

Ingredients

• 3 large russet potatoes
• 9 oz shaved Brussels sprouts 1 bag
• 2 garlic cloves finely minced or ½ tablespoon garlic powder
• 8 oz shredded gruyere
• ½ cup heavy cream
• 4 tablespoon butter melted
• 1 tablespoon salt
• 1 tablespoon pepper

Instructions

• Pre-heat your oven to 350 degrees
• Clean your potatoes and dry
  3 large russet potatoes
• In a small bowl, melt your butter and add to your cream then set aside
  4 tablespoon butter melted, ½ cup heavy cream
• Take your potatoes and grate them on the large slicer side of a boxed cheese grater. This will produce almost completely round thin slices of potatoes.
• Shred your gruyere cheese.
  8 oz shredded gruyere

Assembling

• This recipe makes two thick layers of the potato and Brussels sprouts together (as one layer).
• Start by taking a slice of potato at a time and placing them into your gratin dish just slightly overlapping one another.
• Next, sprinkle a thin layer of your Brussels sprouts over top of the potatoes.
  9 oz shaved Brussels sprouts
• Now lightly spoon some of your cream and butter mixture over the Brussels sprouts and potato layer you made.
• Sprinkle with your garlic evenly over the top
  2 garlic cloves finely minced
• Now lightly salt and pepper the first layer
  1 tablespoon salt, 1 tablespoon pepper
• Sprinkle ⅓ of your gruyere over all of this.
• Repeat the steps above for the next layer until all of the ingredients are used
• Top the gratin with the last ⅓ of your gruyere cheese.
• Bake for 30 minutes until it is golden on top and the gratin can be pierced easily with the tip of a knife.
• Remove from oven and let rest for 5 minutes
• Serve immediately.

Notes

This dish can be made mostly ahead of time by preparing all of your ingredients except the potatoes and storing in the refrigerator until you are ready to assemble. The potatoes cannot be prepped ahead of time because they will brown when exposed to air.

Nutrition

Calories: 71kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 1170mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Nutrition Values are estimates only.

See full nutrition disclaimer here

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Course :Side Dish