Rustic Potato and Brussels Sprouts Au Gratin

Creamy cheese, tender potatoes and brussels sprouts, and a hearty addition of fresh rosemary makes the creamiest, most fragrant, and surprisingly easiest au gratin. This rustic potato and brussels sprouts au gratin dish is delicious for Sunday dinner or as a holiday side. 

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[This recipe was originally posted in October 2018. It has been updated with new cooking instructions, expert tips, FAQ, and ways to repurpose/use up ingredients]

How will this rustic au gratin dish make your life easier?

Bring it to or another winter/holiday potluck and people will gobble it right up. Or make these cheesy garlic mashed potatoes, or another Thanksgiving side dish. And make sure to catch up on my tips to navigate holiday eating.

This au gratin recipe is awesome because you don't have to melt the cheese or make any fancy sauce ahead of time, just melt the butter, add the milk and rosemary. This just takes a few minuets, and you can take short cuts with the veggies too.

What makes this au gratin so good?

• Butter
• Milk
• Rosemary
• Yukon gold potatoes
• Brussels sprouts
• Cheddar cheese
• Parmesan cheese
• Garlic

How do I make this rustic au gratin dish?

Preheat oven to 425 degrees. Thinly slice 1 lb each potatoes and brussels sprouts. Set aside. 

Melt 2 tbsp butter in medium saucepan, then add 2 c milk and 3 sprigs fresh rosemary. Bring to boil over medium heat, and boil for about 5 minutes. Set aside.

Expert Tip: Buy pre sliced brussels sprouts and shredded cheese to save some time. Don't slice potatoes ahead of time, they'll turn brown.

Expert Tip: Use a mandoline or food processor to thinly slice the potatoes and brussels sprouts. It's quicker and will evenly slice the vegetables.

Spray glass or ceramic baking pan with cooking spray. Then layer potatoes and brussels sprouts then ⅓ c shredded cheddar cheese, and milk sauce into pan. Continue for 3-4 layers. Sprinkle ⅛ c parmesan cheese and rosemary sprigs leftover from heating the milk, on top.

Expert Tip: Liberally spray cooking spray or spread butter or oil into pan so vegetables don't stick to pan.

Bake au gratin for 40-50 minutes, or until golden brown. Serve immediately.

Expert Tips

• Buy pre sliced brussels sprouts and shredded cheese to save some time. Don't slice potatoes ahead of time, they'll turn brown.
• Use a mandoline or food processor to thinly slice the potatoes and brussels sprouts. It's quicker and will evenly slice the vegetables.
• Liberally spray cooking spray or spread butter or oil into pan so vegetables don't stick to pan.

FAQ

What goes well with au gratin potatoes?

Pork and turkey sound like particularly good companions to au gratin potatoes. Make pan fried pork chops or pork chops with apples to pair with these potatoes, or a traditional Thanksgiving turkey.

What is the difference between scallop and au gratin?

Scallop, like in scalloped potatoes means that the potatoes are in a creamy sauce. Au gratin typically means that potatoes or another vegetable has cheese and breadcrumbs on the top that have been cooked until golden brown. While this au gratin recipe doesn't include breadcrumbs, the top is still really crunchy and golden brown with the cheese.

Do I peel the potatoes?

I rarely peel potatoes, or any other vegetable for that matter. The peels pack in fiber, and when you peel vegetables you often lose lots of the nutrients as they’re hiding right under the peel. These potatoes are so thin, that you can’t really tell that there’s peels on them either. If I were you, I’d save myself some peeling time, and get the extra nutrients by leaving the potato peels on. But if you hate peels, don’t worry, you don’t need an excuse to peel any of these veggies (or any others).

What can I make with the leftover ingredients?

• (potatoes) potato salad, cheesy garlic mashed potatoes
• (brussels sprouts) chicken, bacon, & brussels sprout sheet pan meal, maple mustard salmon & brussels sprouts, pork with brussels sprouts & apples
• (cheese) veggie quesadilla, chicken burger, breakfast tacos, egg roll-up

Did you make this rustic au gratin dish? Leave me a comment & rating to share how it turned out!

Print Pin

5 from 5 votes

Rustic Potato and Brussels Sprouts Au Gratin

Creamy cheese, tender potatoes and brussels sprouts, and a hearty addition of fresh rosemary makes the creamiest, most fragrant, and surprisingly easiest au gratin. This rustic potato and brussels sprouts au gratin dish is delicious for Sunday dinner or as a holiday side. 

Course Side Dish

Cuisine American

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 6 people

Author Rebecca

Equipment

• Medium cooking pot
• knife
• cutting board
• Measuring Spoons
• Measuring Cups
• Baking dish
• Cooking spray

Ingredients

• 2 tablespoons butter
• 2 cups milk I used whole
• 1 teaspoon salt
• 3 sprigs fresh rosemary
• 1 pound Yukon gold potatoes
• 1 pound brussels sprouts trimmed
• 1 cups cheddar cheese grated
• ⅛ cup parmesan cheese grated
• 3 cloves garlic minced
• salt & pepper to taste

Instructions

• Preheat oven to 425 degrees. Melt 2 tbsp butter in medium saucepan, then add 2 c milk and 3 sprigs fresh rosemary. Bring to boil over medium heat, and boil for about 5 minutes. Set aside.
• Thinly slice 1 lb each potatoes and brussels sprouts. Set aside.
• Spray glass or ceramic baking pan with cooking spray. Then layer potatoes and brussels sprouts then ⅓ c shredded cheddar cheese, and milk sauce into pan. Continue for 3-4 layers. Sprinkle ⅛ c parmesan cheese and rosemary sprigs leftover from heating the milk, on top.
• Bake au gratin for 40-50 minutes, or until golden brown. Serve immediately.

Video

rustic potato & brussels sprouts au gratin

Notes

• Liberally spray cooking spray or spread butter or oil into pan so vegetables don't stick to pan.
• Buy pre sliced brussels sprouts and shredded cheese to save some time. Don't slice potatoes ahead of time, they'll turn brown.
• Use a mandoline or food processor to thinly slice the potatoes and brussels sprouts. It's quicker and will evenly slice the vegetables. Liberally spray cooking spray or spread butter or oil into pan so vegetables don't stick to pan.

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