This is one of my favorite Brussels sprouts dishes and I have literally eaten the whole dish by myself (though I was very, very full afterwards). If you are serving it as a side, it'll feed 5- to 6 people. As a main. I would say 2 or 3, but 4 is probably more reasonable for normal vegetable eaters.... Do not skimp on the salt, pepper, and nutmeg otherwise the casserole will be too bland (but you can of course always salt at the table).

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 10 minutes. Add Brussels sprouts and cook for 5 minutes more. Drain.

    Advertisement
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish.

  • Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat eggs in a separate bowl until foamy, 2 to 3 minutes, and generously season with salt, pepper, and nutmeg. Stir in Cheddar cheese. Fold in whipped cream.

  • Place drained potatoes and Brussels sprouts in the prepared baking dish. Cover evenly with egg-cream mixture.

  • Bake in the preheated oven until top is lightly browned, 25 to 35 minutes.

Nutrition Facts

413 calories; protein 13g; carbohydrates 34.4g; fat 26.4g; cholesterol 133.6mg; sodium 208.8mg. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2018
This unbelievably delicious! I ate half the pan, and only concern for my table mate made me hold back from eating the whole thing. I am not a big Brussels sprouts fan, or rather, I was not a big Brussels sprouts fan. Now I can't wait to have this again. Update: made for family holiday. Empty plate. Read More
(3)

Most helpful critical review

Rating: 3 stars
02/21/2018
Followed the recipe as written except I had some fresh parsley so I did add a Tbs. of it finely chopped. I liked the potatoes but the brussel sprouts were lacking in flavor. I believe if I was to make this again I would try leaving out the eggs as they were scrambled throughout the dish. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/21/2018
This unbelievably delicious! I ate half the pan, and only concern for my table mate made me hold back from eating the whole thing. I am not a big Brussels sprouts fan, or rather, I was not a big Brussels sprouts fan. Now I can't wait to have this again. Update: made for family holiday. Empty plate. Read More
(3)
Rating: 3 stars
02/21/2018
Followed the recipe as written except I had some fresh parsley so I did add a Tbs. of it finely chopped. I liked the potatoes but the brussel sprouts were lacking in flavor. I believe if I was to make this again I would try leaving out the eggs as they were scrambled throughout the dish. Read More
Rating: 5 stars
01/09/2019
soo good! I used a gruyere-Swiss cheese mixture instead of Cheddar cause I had it left over from making fondue and sprinkled some extra cheese on top. do NOT skimp on the cream - you want to cover the potatoes and Brussels' sprouts with the creamy-eggy mixture and also make sure to really season the eggs. Neither the Brussels' sprouts nor the potatoes will have a lot of flavor on their own so all the flavor comes from the topping. I used tiny potatoes and pre-cooked them together with the Brussels' sprouts for 5 minutes Read More
Advertisement
Advertisement