MY FAVORITE SIDES!!! SCALLOPED POTATOES AND ROASTED BALSAMIC BRUSSELS SPROUTS

Cheesy Scalloped Potatoes and Roasted Balsamic Brussels Sprouts are my 2 favorite side dishes! The scalloped potatoes are rich and creamy, and the brussels sprouts are nice and crispy and so flavorful! They’re both so delicious I guarantee they will be eaten up during your holiday feast!

Scalloped Potatoes

Ingredients
2 1/2 lbs potatoes, peeled and sliced about 1/8 inch thick
2 cups heavy cream
1/4 teaspoon nutmeg (optional)
1 tablespoon butter
2 1/2 cups shredded sharp cheddar cheese

Directions
Preheat oven to 425° .
Pour heavy cream into pan and add nutmeg if using. Season with 1/2 teaspoon salt and a few dashes of pepper and bring to a boil. Once it has come to a boil, remove from heat.
Melt butter in a skillet over medium high heat. Spread over half of the potatoes and season with salt and pepper. Sprinkle over half of the cheese. Add the rest of the potatoes and season again with salt and pepper.
Pour over cream sauce, cover and let simmer over medium low heat for 5 minutes. If you don’t own an oven safe skillet transfer to a 9 x 13” baking dish at this point.
Sprinkle over the rest of the cheese. Place in the oven and bake for 30 minutes.

Roasted Balsamic Brussels Sprouts

Ingredients
2 lbs Brussel sprouts, trimmed and slice in half
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey

Directions
Preheat oven to 425°.
Combine olive oil, balsamic vinegar, and honey in a bowl.
Place brussels sprouts onto a baking sheet. Season really well with salt and pepper and pour over mixture. Stir to coat, then flip them over so that they are facing down (there will be a few loose leaves).
Roast for 20-25 minutes.
Optional- sprinkle over Parmesan cheese

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hey guys today I’m going to share with
you my favorite side dishes which is
cheesy scallop potatoes and roasted
balsamic brussel sprouts and they’re
both so delicious I guarantee they’re
all going to be eaten during your
holiday feast so let’s get started first
things first I’m going to get started on
our cheesy scallop potatoes um these
scallop potatoes are super creamy
they’re cheesy they’re all the good
stuff that you’re going to want during
your holiday season and I’m going to
show you guys a simple cooking method
that’s going to cut your time in half so
I’m keeping this recipe very basic I’m
going to go and Shred up 2 and 1/2 cups
of sharp cheddar cheese but you can use
whatever cheese that you like you could
add parmesan Grier mozzarella so yes you
can use a blend of any cheeses that you
like but I am keeping it very basic and
I always have sharp cheddar cheese in
the fridge like I’m always making
quesadillas grilled cheese nachos for my
kids so I’m sticking with sharp cheddar
cheese today and it’s really delicious
I’ve also made it with aged white
cheddar cheese and that came out really
delicious as well okay so this is about
2 and 1/2 cups of shredded cheese I’m
going to go ahead and gather the rest of
the ingredients that we’re going to be
needing our scallop potatoes is going to
be cooking in 2 cups of heavy cream you
don’t want to use milk or half and half
you want to use full fat heavy cream for
this recipe because we’re not using any
flour and we don’t want our scallop
potatoes to be watery so I know this is
going to be a very rich and indulgent
dish but it’s not like we’re eating
scallet potatoes every day right and
then we’re going to also be needing 1
tbspoon of butter and a four of a
teaspoon of nutmeg if you don’t have
nutmeg I happen to have it it’s totally
fine it does add a little bit of flavor
but if you don’t have it it’s totally
fine you can leave it out so I’m going
to go ahead and get our cream warmed go
ahead and meet me over at the stove okay
so I have my pan here here I’m going to
go ahead and turn the heat to medium
high and I’m going to pour in the heavy
cream and to the heavy cream I’m going
to add in a half a teaspoon of
salt and some pepper and I’m also going
to add in a four teaspoon of
nutmeg and like I mentioned you could go
ahead and leave it out if you don’t have
any sometimes cream sauces do call for
nutmeg it just gives it a nice flavor so
I’m going to go ahead and bring the
sauce to a boil and once it comes to a
boil I’m going to quickly work on our
potatoes I know a lot of scallop potato
recipes do call for a mandolin slicer
but I wanted to show you guys that you
could also do this by hand which is what
I’m going to do today so I wanted to
make this simple enough for any of you
who don’t own a mandolin slicer to go
ahead and make this recipe so but if you
do have one feel free to go ahead and
use it so I went ahead and peeled 2 and
1/2 lbs of potatoes and I just soaked
them in water to prevent them from
browning because I did prep my
ingredients earlier and I’m going to go
ahead and just slice them really thinly
probably about an e/ of an inch
thick and I’m going to do this really
quickly because I don’t want our
potatoes to Brown okay so now that I’m
done giving my arm a workout and I
prepped all the other ingredients we’re
ready to get cooking so go ahead and
meet me over at the stove okay so I have
my cast iron skillet heated to medium
high heat I’m going to go ahead and add
1 tbsp of butter and once it’s melted
I’m going to go ahead and add in our
potatoes and you could just place them
on here you don’t have to arrange them
perfectly it doesn’t matter just kind of
scatter them around so that it create a
nice even layer then I’m going to go
ahead and season this layer with some
salt salt and
pepper then I’m going to sprinkle over
half of the shredded
cheese then in goes the rest of the
potatoes then I’m going to go ahead and
season this layer with some salt and
[Applause]
pepper then in goes the
[Applause]
cream now I’m going to go ahead and
lower the heat to medium low and then
I’m going to cover and let it cook for 5
minutes and this is really going to
reduce our cooking time in half because
if I just cooked the scalp potatoes in
the oven it’ll take well over an hour so
this is a nice little trick okay so it’s
been 5
minutes and I’m going to go ahead and
add in the rest of our shredded cheddar
cheese okay so I’m going to turn off the
heat I have my oven heated to 425 ° I’m
going to bake this for about 30 minutes
okay so now that the scallop potatoes is
roasting in the oven I’m going to go
ahead and work on our balsamic brussels
sprouts so we are going to need a four
of a cup of olive
oil I like to use extra virgin olive oil
for this
recipe and then I’m also going to be
needing A4 of a cup of balsamic
vinegar and 2 tbsp of Honey the balsamic
vinegar is going to give it a nice Tangy
flavor and the Honey is going to provide
some sweetness it’s going to be so yummy
and I’m going to go ahead and mix it
until it’s well
combined okay so here I have two lbs of
Brussels sprouts that I trimmed and
sliced in half and I’m going to go ahead
and place them onto a baking sheets and
brussel sprouts are a great veggie side
dish to have for your Thanksgiving meal
meal I mean I’ve made green bean
casserole before but I feel like I’m the
only one that eats it but I know when I
make brussel sprouts my family is
guaranteed to devour this I probably
even need to double this recipe because
my hubby and my two boys well my older
son Lov Russel Sprouts can just eat this
right up so I’m going to go ahead and
pour the sauce all over the Brussels
sprouts and then I’m going to season it
well with some salt and pepper want to
get this nice and seasoned my hubby and
I actually went out to dinner for our
anniversary recently and I ordered
brussel sprouts as a appetizer for
myself and he ended up eating the whole
thing well not eating I had some of it
but he loved it so much he did not stop
eating it so we do love brussel sprouts
I’m going to go ahead and just kind of
stir it around so that it’s well coated
with all the seasonings and the balsamic
vinegar and olive
oil and
then I’m not going to stir this halfway
we’re just going to go ahead and flip
all the Brussels sprouts so that they’re
facing down and that they roast nice and
evenly okay so now all of them are
facing down I have my oven preheated to
425° this will take about 20 to 25
minutes to get nice and roasted up so go
ahead and meet me over at the
oven
oh my goodness look how great these
turned out guys the cheese is nice
golden and
bubbly can’t wait to dig in okay 25
minutes has passed and it’s time to
check up on our brussel
sprouts oh my
goodness yum these brussel sprouts look
nice and crispy and perfectly
roasted these really are the most
perfect dishes to add to your
Thanksgiving feast and they both look so
good I don’t know which one to taste
first okay I think I’ll go with the
scallop potatoes
first all right got some potatoes
they’re nice and cheesy and
creamy they are the perfect potato dish
they’re rich they’re creamy they’re so
indulgent M it’s so delicious let’s go
in for the balsamic roasted brussels
sprouts you just can’t go wrong with
brussel sprouts so yummy make this for
your family during the holidays I
guarantee they’re going to love it thank
you for spending time with me in my
kitchen I hope you guys have the best
Thanksgiving ever and if if you guys
haven’t already please subscribe to my
channel and I’ll see you guys on the
next one take
care