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If you're searching for a dish that embodies comfort and warmth, look no further than the Creamy Potato and Brussels Sprouts Casserole. This hearty casserole is perfect for chilly evenings, family gatherings, or even as a delightful side dish during the holidays. The creamy texture and rich flavors make it an irresistible addition to any meal.

Creamy Potato and Brussels Sprouts Casserole

Warm up your chilly evenings with this Creamy Potato and Brussels Sprouts Casserole, the ultimate cozy winter dish. With its rich, creamy texture and hearty flavors, it's perfect for family gatherings or festive celebrations. Made with Yukon Gold potatoes and sautéed Brussels sprouts, this easy weeknight dinner will become a staple on your table. Gather your loved ones and enjoy this comforting meal. Try it tonight and savor the warmth!
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Ingredients
  

4 large Yukon Gold potatoes, peeled and thinly sliced

1 lb Brussels sprouts, trimmed and halved

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups heavy cream

1 cup vegetable broth

1 cup shredded Gruyère cheese

1 cup shredded sharp cheddar cheese

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

½ cup panko breadcrumbs

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

    Sauté the Vegetables: In a large skillet, pour in the olive oil and heat it over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until it becomes translucent. Then, add the minced garlic and continue cooking for another 1-2 minutes, stirring frequently, until the garlic is fragrant.

      Prepare the Brussels Sprouts: Incorporate the halved Brussels sprouts into the skillet with the onions and garlic. Sauté for approximately 5-7 minutes, or until they begin to soften but are still slightly crisp. Season this mixture with salt, pepper, and the fresh thyme.

        Make the Creamy Sauce: In a separate bowl, whisk together the heavy cream, vegetable broth, paprika, and a pinch of salt and pepper. Stir in half of the shredded Gruyère and cheddar cheeses until well combined.

          Layer the Casserole: Take a greased 9x13 inch baking dish and begin layering: start with half of the sliced potatoes at the base. Then, add half of the Brussels sprouts mixture on top, followed by half of the creamy cheese sauce. Repeat this layering process with the remaining ingredients, finishing with the rest of the cheeses on top to create a luxurious, cheesy layer.

            Add Topping: In a small bowl, combine the panko breadcrumbs with a tablespoon of olive oil, mixing until the breadcrumbs are lightly coated. Evenly sprinkle this mixture over the cheese layer to create a delightful crunchy topping.

              Bake: Cover the casserole dish with aluminum foil and place it in the preheated oven. Bake for 35 minutes. After this time, carefully remove the foil, and continue to bake for an additional 20-25 minutes. The dish is done when the potatoes are tender and the top is golden and bubbly.

                Garnish and Serve: Allow the casserole to cool slightly for about 10 minutes before serving. For an extra touch of freshness and color, garnish with freshly chopped parsley if desired.

                  Prep Time, Total Time, Servings:

                    20 minutes | 1 hour | 6-8 servings

                      - Presentation Tips: For a stunning presentation, serve the casserole in individual portions, garnished with a sprinkle of fresh thyme leaves and a light drizzle of olive oil.