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Brussels Sprouts Potato Bake Recipe
|Potatoes||2 Pound, peeled|
|Ground nutmeg||1 Dash|
|Fresh brussels sprouts||2 Pound (Sliced Into 1/4-Inch Rounds)|
|Salted water||1⁄4 Cup (4 tbs) (Lightly Salted)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Cooked carrots||2 , cut into matchstick strips|
|Grated parmesan cheese/1/2 cup shredded cheddar / jack cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1716 Calories from Fat 544
% Daily Value*
Total Fat 62 g95.4%
Saturated Fat 36 g180%
Trans Fat 0 g
Cholesterol 152.9 mg
Sodium 1233 mg51.4%
Total Carbohydrates 262 g87.4%
Dietary Fiber 57.2 g228.7%
Sugars 31.3 g
Protein 64 g127%
Vitamin A 169% Vitamin C 1583.2%
Calcium 90.7% Iron 111.6%
*Based on a 2000 Calorie diet
Mash potatoes in a mixing bowl, adding milk, salt and nutmeg. Beat until smooth.
Place Brussels sprouts slices in a saucepan with 1/4 cup lightly salted water. Bring to a boil, then cover and reduce heat. Simmer until just tender. Drain.
Lightly grease an 8 x 12-inch baking pan or similar-sized casserole. Spread half the mashed potatoes in the bottom of the pan. Brush with half of the melted butter or margarine. Layer cooked Brussels sprouts over potatoes. With moistened hands, pat remaining potato mixture evenly over sprouts. Decorate the top with carrot strips, lightly pressing them into the potatoes. Brush remaining melted butter or margarine over all. Sprinkle with cheese.
Bake at 375° F. for 30 minutes or until nicely browned.