Potato & Brussel Sprouts Gratin

One of the supper dishes I remember my mother teaching me how to make was scalloped potatoes. The recipe read something like this:

• Wash, pare and slice potatoes. Put a layer in a buttered baking dish, season with salt and pepper. 
• Dredge lightly with flour, dot with small pieces of butter; repeat until dish is almost full.
• Add hot milk until it comes almost to the top layer.
• Cover with buttered crumbs. Bake until soft, about 1 hour. A little chopped onion is an improvement.

Gratins are very popular in Germany. Potato & brussel sprouts gratin is a typical dish during fall and winter season. There are numerous variations such as adding ham or combining it with other vegetables like cauliflower, zucchini, peas and carrots. You could also add an egg to the cream if you like.

I always enjoy looking through mom’s ‘vintage’ recipes. I notice there were definitely lots of casseroles — no wonder they still hold appeal for me. Brion is not big on brussel sprouts but I’m going to incorporate this German specialty into our supper meal and see how it goes?!

Print Recipe

Potato & Brussel Sprouts Gratin

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Main Dish

Cuisine

American, European, German

Servings

MetricUS Imperial

Ingredients

• 350 grams potatoes, cubed small
• 350 grams brussel sprouts, cut in half
• 3/4 cup half & half cream
• 230 grams cheddar cheese, grated
• 454 grams lean ground beef
• 1 medium-large onion, chopped
• salt, pepper, nutmeg, sweet paprika to taste
• milk if needed
• 1 slice grainy bread, finely crumbed
• 2 Tbsp Parmesan cheese
• 30 grams sharp cheddar cheese

Course Main Dish Cuisine American, European, German Servings MetricUS Imperial Ingredients 350 grams potatoes, cubed small 350 grams brussel sprouts, cut in half 3/4 cup half & half cream 230 grams cheddar cheese, grated 454 grams lean ground beef 1 medium-large onion, chopped salt, pepper, nutmeg, sweet paprika to taste milk if needed 1 slice grainy bread, finely crumbed 2 Tbsp Parmesan cheese 30 grams sharp cheddar cheese

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Clean brussel sprouts, cut in half. Peel potatoes, cut about the size of your brussel sprouts. Boil potatoes & brussel sprouts for about 10 minutes in salted water.
2. In a skillet, add a small amount of butter & fry onions with ground beef. Combine cheese with 1/2 & 1/2 cream, (add some milk if needed) & spices to your taste.
3. Preheat oven to 400 F. In a 9" buttered casserole dish, layer potato/brussel sprout combo & ground beef. Then pour cream/cheese mixture carefully over all. Combine bread crumbs with Parmesan cheese & sprinkle top of casserole. Bake for 15-20 minutes. Remove from oven & sprinkle with grated cheddar cheese. Serve.