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Creamy Potato-Brussels Sprouts Casserole

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Creamy Potato-Brussels Sprouts Casserole



Ingredients :

  • 4 potatoes
  • peeled and cut into 6 pieces
  • 1 ½ (12 ounce) packages Brussels sprouts
  • 1 ¼ cups heavy whipping cream
  • 2 small eggs
  • salt and freshly ground black pepper
  • 3 pinches ground nutmeg
  • 1 cup shredded Cheddar cheese
  • Methods :

  • 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.
  • 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.
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