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

Extreme close up of Brussels Sprouts and Potatoes Au Gratin

5 from 1 vote

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

Cook Time30

Course: Casserole

Cuisine: American

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

Servings:

Calories: 188kcal

Equipment

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