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Comfort food has a special place in our hearts, and nothing exemplifies that more than a creamy casserole. This Creamy Potato and Brussels Sprouts Casserole is a delightful blend of flavors and textures that will warm your soul. The combination of tender potatoes and slightly nutty Brussels sprouts creates a dish that is both satisfying and nourishing.

Creamy Potato and Brussels Sprouts Casserole

Indulge in the ultimate comfort of summer with this Creamy Potato and Brussels Sprouts Casserole. Perfect for family cookouts or cozy weeknight dinners, this dish combines tender potatoes and nutty Brussels sprouts in a rich, creamy sauce that will warm your heart. Topped with a crunchy panko layer, its both satisfying and nourishing. Gather your loved ones and try this crave-worthy casserole tonight—your taste buds will thank you! Save this for later!
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Ingredients
  

4 large Yukon Gold potatoes, peeled and thinly sliced

1 pound Brussels sprouts, trimmed and halved

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups heavy cream

1 cup vegetable broth

1 cup shredded Gruyère cheese

1 cup shredded sharp cheddar cheese

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 teaspoon smoked paprika (for a deeper flavor)

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

½ cup panko breadcrumbs

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Sauté the Aromatics: In a spacious skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for approximately 5 minutes, or until the onion becomes translucent. Next, add the minced garlic and continue cooking for an additional 1-2 minutes until fragrant, being careful not to let the garlic burn.

      Cook the Brussels Sprouts: Introduce the halved Brussels sprouts to the skillet, stirring frequently. Sauté for about 5-7 minutes, allowing them to soften slightly but not fully cook. Season this mixture with salt, black pepper, and fresh thyme to enhance the flavors.

        Prepare the Creamy Sauce: In a mixing bowl, whisk together the heavy cream, vegetable broth, smoked paprika, a pinch of salt, and freshly ground black pepper. Stir in half of the shredded Gruyère and sharp cheddar cheese until well combined to create a rich sauce.

          Assemble the Casserole: Using a greased 9x13 inch baking dish, start by layering half of the sliced potatoes at the bottom. Next, add half of the sautéed Brussels sprouts mixture. Pour half of the creamy sauce over the top. Repeat this layering process with the remaining potatoes, Brussels sprouts, and creamy sauce, finishing with the remaining Gruyère and cheddar cheese sprinkled on top.

            Add Crunchy Topping: In a small bowl, combine the panko breadcrumbs with a tablespoon of olive oil, mixing well to coat the breadcrumbs. Evenly sprinkle this mixture over the cheese layer, creating a delightful crunchy topping.

              Bake to Perfection: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 35 minutes, then carefully remove the foil and bake for an additional 20-25 minutes. You will know it’s ready when the potatoes are tender and the top is golden and bubbling.

                Let it Rest and Serve: Once done, remove the casserole from the oven and allow it to cool for about 10 minutes before slicing. If desired, garnish with chopped fresh parsley for a pop of color and freshness.

                  Prep Time, Total Time, Servings:

                    20 minutes | 1 hour | 6-8 servings

                      Enjoy this creamy, cheesy casserole that marries the flavors of tender potatoes and earthy Brussels sprouts for a comforting dish sure to please any crowd!