INGREDIENTS
1 large yellow onion, diced
1 pound Brussels sprouts, trimmed and quartered
12 ounces baby portabella mushrooms, quartered
1/2 cup dill pickle slices, halved (optional)
3 pounds potatoes, peeled and diced
1 1/2 cups shredded mozzarella cheese
3/4 cup chicken or vegetable stock
1/2 cup whipping cream
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
PREPARATION
Add onion, mushrooms, and Brussels sprouts to frying pan, and cook over medium heat, stirring frequently until onion is translucent and Brussels sprouts begin to soften. Remove from heat.
Stir pickles, and 1 cup of shredded mozzarella into vegetable mixture. Spread evenly into 2 quart casserole dish.
Arrange diced potatoes over vegetable filling.
Whisk together stock, cream, salt, garlic powder and pepper. Carefully pour liquid over potatoes. Sprinkle casserole evenly with the last 1/2 cup mozzarella.
Bake in oven at 400°F for 50 – 55 minutes, until potatoes are soft. Serve warm and enjoy!
From: 12tomatoes.com
