CREAMY POTATO-BRUSSELS SPROUTS CASSEROLE
This is one of my favorite Brussels sprouts dishes and I have literally eaten the whole dish by myself (though I was very, very full afterwards). If you are serving it as a side, it'll feed 5- to 6 people. As a main. I would say 2 or 3, but 4 is probably more reasonable for normal vegetable eaters.... Do not skimp on the salt, pepper, and nutmeg otherwise the casserole will be too bland (but you can of course always salt at the table).
Provided by barbara
Categories Side Dish Vegetables Brussels Sprouts
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 10 minutes. Add Brussels sprouts and cook for 5 minutes more. Drain.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish.
- Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat eggs in a separate bowl until foamy, 2 to 3 minutes, and generously season with salt, pepper, and nutmeg. Stir in Cheddar cheese. Fold in whipped cream.
- Place drained potatoes and Brussels sprouts in the prepared baking dish. Cover evenly with egg-cream mixture.
- Bake in the preheated oven until top is lightly browned, 25 to 35 minutes.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 34.4 g, Cholesterol 133.6 mg, Fat 26.4 g, Fiber 6.5 g, Protein 13 g, SaturatedFat 16 g, Sodium 208.8 mg, Sugar 3.4 g
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ahmed mahmoud
[email protected]This recipe is a crime against food.
Emu Sondha Mondol
[email protected]I'm giving this recipe one star because I can't give it zero stars.
Muhammad Mujtaba
[email protected]This casserole is the worst thing I have ever eaten.
BHUPAL KARKI
[email protected]I would not recommend this recipe to anyone.
Christopher Oxendine
[email protected]This casserole was a waste of time and money. I will never make it again.
Ade Adekola
[email protected]I followed the recipe exactly, but my casserole turned out watery. I'm not sure what went wrong.
Liva Eistere
[email protected]The casserole was too heavy for my liking. I felt like I was eating a brick.
Malik Baber
[email protected]The casserole was a little bland for my taste. I think it needed more seasoning.
Nadeem Tariq
[email protected]I'm not sure why this recipe is called 'creamy'. The sauce was more like a thick gravy.
Ravi Shah
[email protected]This casserole is a great way to get your kids to eat their vegetables.
Andrea Foust
[email protected]This casserole is perfect for a cold winter night. It's warm and filling, and it's sure to put a smile on your face.
Bereket Titi
[email protected]I love the combination of potatoes and Brussels sprouts in this casserole. It's a hearty and comforting dish.
Hum Dard S
[email protected]This casserole is a great way to use up leftover mashed potatoes and Brussels sprouts.
David Jonathan
[email protected]I made this casserole for Thanksgiving dinner and it was a huge hit. Everyone loved it and asked for the recipe.
Ali Ahmad
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Melinda Olaso
[email protected]I'm not a big fan of Brussels sprouts, but I really enjoyed this casserole. The creamy sauce and potatoes helped to balance out the flavor of the Brussels sprouts.
Nadine Cummings
[email protected]This casserole was easy to make and turned out great. The flavors all worked well together and the texture was perfect.
Abdullah Bhati
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved it and asked for the recipe. I'll definitely be making it again.
Mdsumon Mia
[email protected]This casserole was a hit with my family! The potatoes and Brussels sprouts were cooked perfectly and the sauce was creamy and flavorful. I will definitely be making this again.