Brussels Sprouts and Potatoes Au Gratin

A side dish never tasted so good as this Brussels Sprouts and Potatoes Au Gratin with Havarti & Dill! Creamy cheese sauce enveloping tender potatoes, and dilled Brussels sprouts, served piping hot. No one can resist this au gratin recipe. 

Potato gratin meets Brussels sprouts au gratin in this perfect side dish recipe. This recipe would be a great addition to your holiday meals or dinner party, but it is simple enough to make for a weeknight dinner. It makes a fantastic meatless main course when we are short on time but don’t want to skimp on flavor, it’s pure comfort food. 

I love cheesy side dishes alongside ham at Easter. They just go together so well, don’t you think? I also love that I can make this recipe ahead of time and pop it in the oven 20 minutes before we are ready to eat. I want to be able to enjoy my family at the holiday, not get stuck slaving in the kitchen. 

Brussels Sprouts Potato Casserole

Where are my Brussels Sprout lovers? This recipe is going to rock your world! The creamy sauce with Havarti and dill pair so nicely with the potatoes. I would bet that even those who turn their nose up at Brussels sprouts would fall head over heels for today’s recipe. It was a family favorite after the first bite here at our table. 

This post is sponsored by Paisley Farm Foods, but my love and opinions of their products are all my own. 

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Are Brussels Sprouts Good for You?

Brussels sprouts offer several health benefits. They are high in nutrients and antioxidants and are an excellent source of vitamin K, vitamin C, folate, manganese, and vitamin B6. The antioxidants in Brussels sprouts, including vitamin C, may help reduce inflammation in the body’s tissues and cells. As we know, chronic inflammation is linked to many diseases including cancer. 

Brussels sprouts are high in fiber, which aids in digestion and may help lower cholesterol and reduce the risk of heart disease.

If you love Brussels Sprouts, you need to give these recipes a try: Greek Cauliflower Rice Salad with Brussels Sprouts, Air Fryer Brussels Sprouts, and Sweet and Sour Brussels Sprouts.

Paisley Farm Dilled Brussels Sprouts

When I mentioned this recipe was easy, I meant it. What is simpler than twisting the lid off of a jar? This recipe uses Dilled Brussels Sprouts from my friends at Paisley Farm. Their flavor pairs wonderfully with the Havarti cream sauce because dill and Havarti cheese are like a match made in heaven for your taste buds!

Paisley Farm Dilled Brussels Sprouts can best be described as being “dilled to perfection.” Their Brussels Sprouts have the perfect crunch, making them the ideal snack for dill pickle lovers and brussels sprouts lovers alike. Paisley Farm Brussels Sprouts can be served in place of ordinary pickles anywhere, adding them to a charcuterie board, they make a great salad or drink garnish, or heck, eat them straight out of the jar like we do! They are dairy-free, gluten-free, and vegan, making them great for anyone you may be entertaining. 

Easy Brussels Sprouts and Potatoes Au Gratin Recipe

There is not a lot of work to make this gratin dish, you simply layer everything together and pop it in the oven. There are no fancy sauces or roux to make, it just all bakes together and comes out perfect every time. 

Ingredients for Potato and Brussels Sprouts Gratin Recipe

For complete ingredients and recipe instructions scroll to the bottom of this post for the full printable recipe card. 

• Paisley Farm Dilled Brussels Sprouts- drained and sliced in half. I used a little over half of a 24-ounce jar. (about 16 ounces)
• red potatoes- washed and sliced thin, I left the skins on, you can peel them if you want to. 
• Havarti cheese- shredded. Makes a nice mellow and creamy cheese sauce.
• heavy cream- you can substitute half & half or whole milk if you like, but it won’t be quite as creamy. 
• Salt and Pepper- to taste
• fresh dill- you can substitute 1/3 teaspoon for dry dill in place of the fresh in this recipe if you need to. 

How to Make Brussels Sprouts & Potato Bake

Preheat your oven to 400 degrees F.  Spray a casserole dish with olive oil. Set aside.

Drop the sliced potatoes into a pan of salted boiling water and cook until they are fork-tender. (about 10 minutes) Drain.

Mix the cooked potatoes and the sliced Brussel sprouts in the prepared baking dish. Top the potatoes and Brussels sprouts with the shredded Havarti cheese, then pour the heavy cream over the top.

Sprinkle with fresh dill and salt and pepper.

Bake for 18-21 minutes, or until the edges are bubbly and the potatoes are starting to become golden brown on the edges. Serve hot. 

Leftovers can be stored in the fridge in an airtight container for up to 4 days or in the freezer for 3 months. 

Love it? Pin it!

If you love this Brussels Sprout Potato Gratin recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs

• Should I pre-cook the potatoes? For this recipe, I pre-cooked my potatoes to shorten the baking time. It only took about 10 minutes, and I did it while I cut up the Brussels Sprouts.  If you don’t want to pre-cook the potato slices make sure to slice them thinly enough (about 1/8 inch or so) and cover the dish in the oven. 
• What types of potatoes work best for gratin recipes? I used red potatoes for this recipe, but use what you like. Russet potatoes or Yukon golds would also work nicely.
• Can I make this recipe ahead? Yes! You can assemble the gratin ahead of time and refrigerate for up to 2 days before baking. Just be sure to let it come to room temp before baking.
• What baking dish is best for gratin recipes? A ceramic or enameled cast iron baking dish works well because it conducts the heat evenly. I would avoid aluminum. 

Tips & Tricks

• Slice your Brussels Sprouts from top to bottom to keep them intact. 
• Use a sharp knife when slicing potatoes to get them nice and thin. 
• Grate your own cheese. No added chemicals, it’s more economical and it melts so much better!

Substitutions

• You could use whole milk in place of the heavy cream if you want to lighten this recipe up a bit. 
• Top the creamy Brussels with bread crumbs, panko breadcrumbs, or parmesan cheese before baking to form a crunchy topping. 
• ​This recipe is also delicious with gruyere cheese in place of the havarti. 
• Add some crispy bacon to the dish.

More Brussels Sprout Recipes to Love

Looking for more ways to get Brussels sprouts in your diet? Here are some yummy recipes to try next:

• Cheesy Brussels Sprouts Dip (pictured above)
• Bacon Wrapped Hot Brussels Sprouts
• Dilled Brussels Sprouts Dip
• Paisley Farm Deep Fried Hot Brussels Sprouts

More About Paisley Farm

J.W. Paisley, the founder of Paisley Farm, based their original company concept on an ethic that they still carry forth today. Paisley Farm makes its products out of the freshest ingredients. You’ll taste authenticity in every spoonful of their products.

My friends at Paisley Farm and I are always sharing delicious recipes with you! See ALL of My Paisley Farm Recipes Here, and be sure to visit Paisley Farm’s website for recipes, products, and store locations.  Paisley Farm is on FaceBook, Instagram, and Pinterest, where they share great new recipes and product tips year-round!

I hope that your family loves this Brussels Sprouts and Potato Gratin recipe as much as ours does!

5 from 1 vote

Print Recipe

Brussels Sprouts and Potatoes Au Gratin (with Havarti and Dill)

Potato gratin meets Brussels sprouts au gratin in this perfect side dish recipe. This recipe would be a great addition to your holiday meals or dinner party, but it is simple enough to make for a weeknight dinner. It makes a fantastic meatless main course when we are short on time but don't want to skimp on flavor, it's pure comfort food. 

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Casserole

Cuisine: American

Keyword: Brussels Sprouts, casserole, Paisley Farm, Paisley Farm Dilled Brussels Sprouts

Servings: 8

Calories: 188kcal

Equipment

• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• Stainless Steel Stock Pot with Lid, 8-Quart
• Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, Onion Mincer, Mandoline, Cutter, Dicer, Egg Slicer with Container
• Cuisinart Boxed Grater
• Lodge 3.6 Quart Enamel Cast Iron Casserole Dish with Lid (Carribbean Blue)
• Herb Scissors 

Cook ModePrevent your screen from going dark

Ingredients

• 16 ounces (a little over 1/2 of a 24 ounce jar) of Paisley Farm Dilled Brussels Sprouts drained and sliced in half
• 1 pound red potatoes washed and sliced thin
• 1 ½ cup Havarti cheese shredded
• ¾ cup heavy cream
• Salt and Pepper to taste
• 1 teaspoon fresh dill minced

Instructions

• Preheat your oven to 400 degrees F. Spray a 4-quart casserole with olive oil. Set aside.
• Drop the sliced potatoes into a pan of salted boiling water and cook until they are fork-tender. (about 10 minutes) Drain.
• Gently mix the cooked potatoes and the sliced Brussels sprouts together in the prepared casserole and sprinkle with salt and pepper.
• Top the potatoes and Brussels sprouts with the shredded Havarti cheese.
• Pour the heavy cream over the top.
• Dust with fresh dill.
• Bake for 18-21 minutes, or until the edges are bubbly and the potatoes are starting to become golden brown on the edges.
• Serve hot.

Notes

Assemble ahead of time, up to 2 days before. Bring to room temperature before baking. 

Leftovers can be stored in the refrigerator in an air-tight container for up to 4 days or in the freezer for up to 3 months. 

Nutrition

Serving: 8g | Calories: 188kcal | Carbohydrates: 10g | Protein: 7g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 176mg | Potassium: 293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 501IU | Vitamin C: 5mg | Calcium: 149mg | Iron: 0.5mg