- 3 potatoes, peeled and cut into 6 pieces
- 1 (12 ounce) package Brussels sprouts
- 2/3 cup heavy whipping cream
- 2 small eggs
- salt and freshly ground black pepper
- 3 pinches ground nutmeg
- 2/3 cup shredded Cheddar cheese
- 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.
05/18/2018
recipepes.com
Creamy Potato-Brussels Sprouts Casserole, recipe
PT15M
PT1H
5
455 calories