Cheesy Potato and Brussels Sprouts Gratin

Potato and Brussels sprouts gratin is a wonderful way to bring together two delicious vegetables into one cheesy dish. Most people think only of potatoes when they think of gratin but adding Brussels sprouts into the mix really changes things up and adds more flavor and texture.

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Total Time: 50 minutes

The inspiration for this creamy Potato and Brussels Sprouts Gratin:

There are different ways to make 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 recipe is going to be a mix of the two but it leans a little to the French version by using Gruyere since that is my preference for gratins. When making gratins, Gruyere cheese is the perfect soft gooey cheese.

The main step I omit that you would follow in a traditional French gratin is the soaking of the potatoes. Since I am using russets which are not too starchy to begin with it comes out wonderful without it.

What types of Brussels sprouts to use for this gratin:

The other star ingredient in this dish, the Brussels sprouts, are shaved Brussels sprouts that I bought this way at the grocery store. Using shaved Brussels sprouts helps them cook in the same amount of time as the potatoes.

You should have no problem finding these in your grocery store but if you can't find them, you can slice your Brussels sprouts into thin slices on a box grater. I highly recommend buying them shaved.

Here is a complete list of ingredients you will need to make this potato and Brussels sprouts gratin:

• 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 recipe both versions came out great. The gruyere cheese is the other part of why this gratin leans more to the French version.

You do not want to substitute this for another cheese. It offers a wonderful creaminess and nutty flavor. In my opinion it just makes for the best cheesy gratin.

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

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.

Here are what the steps look to make this dish:

• 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 Brusssels sprouts, potatoes, spices, gruyere cream and butter.
• Repeat the layers until all of the ingredients are used
• Bake.

When to serve this cheesy Brussels sprouts gratin:

I love serving gratins during the holidays. This is my favorite Thanksgiving and Christmas side dish to make.

I can prepare it all ahead of time and just bake it right before the meal. Everyone loves a cheesy side dish at the holidays and this is one that will impress.

You don't need to wait for the holidays to serve this delicious gratin. Make it anytime you want some good cheesy comfort food.

If you are looking for more ideas for recipes with Brussels sprouts, you can check out my Brussels sprouts with lemon or my Italian Brussels sprouts.

Very easy and not complicated at all! This dish makes a great dish to serve at large gatherings or special occasions. It also makes great leftovers the next day!