Cheesy Potato & Brussels Sprouts Au Gratin
great for easter dinner!
Bring butter, milk, rosemary to boil over medium heat, boil for about 5 minutes. Set aside.
Thinly slice potatoes and brussels sprouts. Set aside.
Layer potatoes and brussels sprouts, shredded cheddar cheese, and milk sauce into pan.
Continue for 3-4 layers
Drizzle balsamic glaze over salad & squeeze lemon juice on top.
Bake for 40-50 minutes, or until golden brown.