Cheesy Potato & Brussels Sprouts Au Gratin

great for easter dinner!

STEP 1

Bring butter, milk, rosemary to boil over medium heat,  boil for about 5 minutes. Set aside.

STEP 2

Thinly slice potatoes and brussels sprouts. Set aside.

STEP 3

Layer potatoes and brussels sprouts, shredded cheddar cheese, and milk sauce into pan.

STEP 4

Continue for 3-4 layers

STEP 5

Drizzle balsamic glaze over salad & squeeze lemon juice on top.

STEP 6

Bake for 40-50 minutes, or until golden brown.