Our ever so indulgent creamy potato and Brussels sprout bake is a sure-fire way to get your family members onto enjoying sprouts for dinner! Partnered with our ever faithful spud, it is a low effort dish to make, with delicious results.
For some reason, Brussels sprouts are notoriously disliked. This small cabbage like vegetable though are not only nutritious, but a beautiful display of nature. The sprouts that we eat sprout as small heads off the main stem of the plant. Fascinating to look at, and scrumptious to eat.
Recipe Creamy Potato and Brussels Sprout Bake
Prep time: 10 minutes
Cooking time: 1 hour 20 minutes
300g Brussels Sprouts
1 Stock cube (or some herbs and spices of your choice)
50-100g Cheese, grated
1. Preheat oven to 180 degrees celsius. Wash and slice your vegetables into thin slices, approximately 1cm and place them all into a baking dish.
2. Place a stock cube in a mug and add a small amount of boiling water to allow it to dissolve evenly. Then, place the stock and cream into the dish with your vegetables and stir through. You want the cream layer to be below your vegetables.
3. Cover with an oven safe silicone lid, or aluminium foil, and place in the oven for 1 hour.
Tip: you may benefit from placing a catch tray on the oven rack below as it can bubble and boil over. I personally am not a lover of scrubbing ovens!
4. Check on the potatoes and that they are almost cooked through. If so, place a generous amount of cheese on top and put it back in the oven uncovered for a further 15-20 minutes, or until golden.
If they’re not soft enough, cook them longer before adding your cheese.
5. Serve hot.
When buying cream, I always try to ensure that it is free from thickeners, preservatives and additives. One problem that comes along with this purchase is the waste of the carton, but I’ve found a fun way to repurpose this carton that will also keep the kids happy and hopefully help your garden. Find more information on that here.
Happy cooking and bon appétit.