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.

- Paisley Farm Dilled Brussels Sprouts  - Potatoes  - Havarti Cheese - Heavy Cream - Salt and Pepper 

INGREDIENTS

INGREDIENTS

STEP ONE 

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

Lined Circle

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

STEP TWO 

STEP THREE

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.

Sprinkle with fresh dill and salt and pepper.

STEP FOUR

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