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Brussels Sprout Potato Gratin

A delicious side dish made of sliced potatoes and Brussels sprouts in a cream sauce, topped with Gruyere.

  • Total Time: 40 mins
  • Yield: 8 1x


Units Scale
  • 1 pound new potatoes, sliced into 1/4″ rounds
  • 8 ounces Brussels sprouts, halved
  • 1 clove garlic
  • 12 teaspoons butter, for greasing pan
  • salt and pepper
  • 3/4 cup heavy cream
  • 1 cup shredded Gruyere


  1. Preheat oven to 400 degrees F. Rub the inside of an 8- by 11-inch baking pan with the clove of garlic and then grease well with the butter.
  2. In a pan of salted water, cook the potatoes until just tender. Check using the tip of a knife. If it pieces the potato easily, they are done. Drain well.
  3. Layer the cooked potatoes and the halved Brussels sprouts, seasoning well with salt and pepper. Pour cream evenly over the top of the vegetables and sprinkle the cheese on top.
  4. Bake for 20 minutes, or until golden and bubbly.
  • Author: Lindsey Johnson
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Side
  • Cuisine: French