You are here

Brussels Sprouts Potato Bake

Veggie.Lover's picture
Ingredients
  Potatoes 2 Pound, peeled
  Milk 3 Tablespoon
  Salt To Taste
  Ground nutmeg 1 Dash
  Fresh brussels sprouts 2 Pound (Sliced Into 1/4-Inch Rounds)
  Salted water 1⁄4 Cup (4 tbs) (Lightly Salted)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Cooked carrots 2 , cut into matchstick strips
  Grated parmesan cheese/1/2 cup shredded cheddar / jack cheese 1⁄4 Cup (4 tbs)
Directions

Boil potatoes in water until tender. Drain.
Mash potatoes in a mixing bowl, adding milk, salt and nutmeg. Beat until smooth.
Place Brussels sprouts slices in a saucepan with 1/4 cup lightly salted water. Bring to a boil, then cover and reduce heat. Simmer until just tender. Drain.
Lightly grease an 8 x 12-inch baking pan or similar-sized casserole. Spread half the mashed potatoes in the bottom of the pan. Brush with half of the melted butter or margarine. Layer cooked Brussels sprouts over potatoes. With moistened hands, pat remaining potato mixture evenly over sprouts. Decorate the top with carrot strips, lightly pressing them into the potatoes. Brush remaining melted butter or margarine over all. Sprinkle with cheese.
Bake at 375° F. for 30 minutes or until nicely browned.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Potato
Preparation Time: 
5 Minutes

Rate It

Your rating: None
4.175
Average: 4.2 (18 votes)