Brussels sprouts and potato casserole as a warming autumn recipe with seasonal ingredients and strong flavours
Autumn Recipe

Brussels sprout and potato casserole

Slices of potato and blanched Brussels sprouts are layered with a nutmeg and cream glaze and baked under Gouda. Slice the potatoes thinly and pre-cook Brussels sprouts so that they are both soft at the same time before the cheese turns too dark. Mountain cheese adds more spice, while toasted breadcrumbs provide a crisper surface.

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Total time 1 hr
Calories 540 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Preparing Brussels sprouts and potato casserole properly

Slice the potatoes thinly and pre-cook the Brussels sprouts so that they are both soft at the same time before the cheese turns too dark. Slices of potato and blanched Brussels sprouts are layered with a nutmeg and cream glaze and baked under Gouda. Mountain cheese adds more spice, while toasted breadcrumbs provide a crisper surface.

Vegetarian Dinners Lunch Dinner Autumn Recipes

Recipe

Brussels sprout and potato casserole

Slices of potato and blanched Brussels sprouts are layered with a nutmeg and cream glaze and baked under Gouda. Slice potatoes thinly and pre-cook Brussels sprouts so that they are both soft at the same time before the cheese turns too dark.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Potatoes: slice. Gouda: grate.

  2. 2

    Prepare

    Slices of potato and blanched Brussels sprouts are layered with a nutmeg and cream glaze and baked under gouda.

  3. 3

    Check for doneness

    Slice the potatoes thinly and pre-cook the Brussels sprouts so that they are both soft at the same time before the cheese turns too dark.

  4. 4

    Serve

    After baking, leave the casserole to stand for ten minutes so that the cheese sauce binds between the potatoes and Brussels sprouts, then divide into clean portions.

Kitchen know-how

Tips for Brussels sprout and potato casserole

Important for Brussels sprouts and potato casserole

Slice the potatoes thinly and pre-cook the Brussels sprouts so that they are both soft at the same time before the cheese turns too dark.

Variations

How to adapt this recipe

Mountain cheese adds more spice, while toasted breadcrumbs provide a crisper surface.

Nutrition per serving

540kcal
46.0 gCarbohydrates
20.0 gProtein
30.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Brussels sprout and potato casserole

Weigh the Brussels sprouts, prepare the potatoes and keep the cream separately, then start the main cooking process for the Brussels sprouts and potato casserole.

Slice the potatoes thinly and pre-cook the Brussels sprouts so that they are both soft at the same time before the cheese turns too dark.

Cool Brussels sprouts and potatoes quickly. If reheated, observe: Slice the potatoes thinly and pre-cook the Brussels sprouts so that they are both soft at the same time before the cheese turns too dark. Heat the leftovers only once completely.

Mountain cheese adds more spice, while toasted breadcrumbs provide a crisper surface.

Keep cooking

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