Creamy cheese, tender potatoes and brussels sprouts, and a hearty addition of fresh rosemary makes the creamiest, most fragrant, and surprisingly easiest au gratin. This rustic potato and brussels sprouts au gratin dish is delicious for Sunday dinner or as a holiday side.
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Every year, I think “I want to make different dishes for Thanksgiving” I’ll say it out loud, then think about it for a day, then that’s it. Since I go to family’s houses for the big holiday, my attempts to change up the food traditions don’t go very far.
But last week, I decided to try something different. Obviously this could never replace mashed potatoes, but if you need an extra potato dish, love au gratin potatoes, or just want to make this not on Thanksgiving, this is your dish. It’s easy, delicious and lighter than your traditional potatoes au gratin. And by lighter, I mean that it’s got enough cheese and cream to be cheesy and delicious, but not so much that you’re scraping it off to the side or you’re feeling it as a rock in your stomach for hours after dinner.
how this rustic potato and brussels sprouts au gratin fits into my lifestyle
I’m a potato lover. Like, I went to a nice steakhouse a couple years ago, got a doggy bag with my leftover steak and potatoes, and was soooo disappointed that they didn’t put the potatoes in my box. Actually, I was upset. I love potatoes.
I love cheese, and potatoes, and brussels sprouts, so I figured I’d have to find a way to combine all three of them, but in a way that doesn’t take a ton of time. Enter rustic potato and brussels sprouts au gratin. it’s so easy and delicious, and 90% of how long it takes is baking time. So that means quick prep, and bake.
How it’ll make your life easier
No need to melt the cheese or make any fancy sauce, just melt the butter, add the milk and rosemary. This just takes a few minuets, and you can take short cuts with the veggies too. This delicious and easy au gratin is a dish that tastes and seems fancy, it seems like it takes a lot of time. It’s delicious paired with beef or pork, but it’s so easy and has extra vegetables so it’s a win-win if you’re a food loving wanna be veggie eater like me!
Quick Notes on This Recipe
How can you make this recipe even easier?
buy pre-shredded ingredients. I wouldn’t recommend buying pre sliced potatoes, but you 100% can buy pre shredded brussels sprouts and cheese. This will cut your prep time down. OR you could use your food processor to quickly shred the brussels sprouts & cheese, and to slice your potatoes too.
To peel or not to peel the potatoes
I rarely peel potatoes, or any other vegetable for that matter. The peels pack in fiber, and when you peel vegetables you often lose lots of the nutrients as they’re hiding right under the peel. These potatoes are so thin, that you can’t really tell that there’s peels on them either. If I were you, I’d save myself some peeling time, and get the extra nutrients by leaving the potato peels on. But if you hate peels, don’t worry, you don’t need an excuse to peel any of these veggies (or any others).
Rustic Potato and Brussels Sprouts Au Gratin
- 2 tablespoons butter
- 2 cups milk I used whole
- 1 teaspoon salt
- 3 sprigs fresh rosemary
- 1 pound Yukon gold potatoes
- 1 pound brussels sprouts trimmed
- 1 cups cheddar cheese grated
- 1/8 cup parmesan cheese grated
- 3 cloves garlic minced
- salt & pepper to taste
- Preheat oven to 425 degrees. Melt butter in medium saucepan, then add milk and rosemary. Bring to boil, and boil for about 5 minutes. Set aside
- Thinly slice potatoes and brussels sprouts. Set aside.
- Spray baking pan with cooking spray. Then layer potatoes, brussels sprouts, cheese, milk sauce into pan. Continue for 3-4 layers. Sprinkle parmesan cheese and rosemary on top. Bake for 40-50 minutes, until golden brown. Serve immediately.
want more Thanksgiving side dish recipes? Check these out
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Let’s get chatty:
-What are your favorite Thanksgiving dishes?
-Would you add anything to this rustic potato and brussels sprouts au gratin?