When the weather gets chilly, I start thinking about holiday meals and comfort food, and spend a lot of time in the kitchen trying to come up with different recipes that still fit with the holiday but aren’t the typical dishes. Yes, I love mashed potatoes, stuffing, and the like. But there’s always room on the table for something different.

Like this recipe. It’s got holiday components — potatoes, milk, Brussels sprouts — plus a delicious seasoning, and a crispy topping to finish it off. I’ve made it twice now, and I can almost guarantee it will be on my holiday table, even if some of the ingredients are a repeat. Because, I still won’t have a holiday meal without mashed potatoes.

It’s also fairly simple, and can be made in a standard square casserole dish or into ramekins for a fancier, more personal side dish, however your holidays happen to go. It’s also delicious on a non-holiday table next to your favorite roasted or grilled meats; trust me, I know.


Serves 6
Prep time: 60 minutes



Ava Jane’s Kitchen Avocado Oil, for greasing the pan

2 cups whole milk

4 cloves garlic, minced

2 sprigs fresh rosemary

1 pound potatoes, cubed

1 pound Brussels sprouts, cored and halved

1 large onion, sliced

2 tablespoons Ava Jane’s Kitchen Everyday Blend

1/2 cup breadcrumbs or ground almonds

1/2 cup grated Parmesan cheese

Fresh black pepper



Preheat oven to 425 degrees F.

Brush some avocado oil in either a square baking dish or 6 ramekins. Set aside.

Put the milk, garlic, and rosemary in a saucepan and bring to a boil. Turn off heat.

Layer the potatoes, sprouts, and onions in your baking dish, seasoning with a bit of Everyday Blend between each layer.

Pour the hot milk mixture over top. Combine the breadcrumbs and cheese and sprinkle evenly over top.

Bake for 45-50 minutes, until tops are browned.

Serve immediately.

Easy to download PDF: Brussels Sprout Potato Gratin Blackened Chicken Pepper Stir Fry