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.
Preheat oven to 425 degrees. Melt 2 tablespoon 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.
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.