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Easy Potato and Brussels Sprouts Gratin

An easy way to make this delicious side dish
Print Recipe
Course Side Dish

Equipment

  • 3qt Baking Dish
  • Aluminum Foil

Ingredients
  

  • 5 Yukon Gold Potatoes Not Peeled
  • 1/2 bag Shredded Brussels Sprouts two handfuls
  • 4 Green Onions diced
  • 1 Shallot Sliced (garlic may be used instead)
  • 24 oz Shredded Cheese A mix of sharp and mild cheese
  • 1.5 cups Sour Cream
  • 1.5 cups Broth I used Chicken Broth
  • 2 tbsp Tapioca Flour Flour or Corn Starch may be used
  • 1 tbsp Poultry Seasoning with Salt If using no salt poultry seasoning, add 1/2 -3/4 tsp of salt
  • 1 tsp garlic powder
  • black pepper generous shake
  • nutmeg a pinch

Instructions
 

  • Preheat oven to 400F
  • Slice potatoes into thin 1/8" slices using a sharp knife or a mandolin
  • Whisk together the sour cream and broth
  • Add flour and spices and whisk again
  • Lay one third of the potatoes on the bootom of a baking dish, followed by half the brussels sprouts, half the onions, and half the shallots.
  • Add one third of the liquid on top, and then one third of the cheese.
  • Add another layer of potatoes, plus the other half of the brussels sprouts, onions and shallots. Add another third of liquid and cheese.
  • Add the final layer of potatoes, liquid and cheese
  • Cover tightly with aluminum foil and bake for 60 minutes. Remove aluminum foil and bake another 20 minutes until cheese is bubbly and the middle of the potatoes is tender.
Keyword gratin