If you’re looking for a delicious side dish for the holidays, try our creamy brussels sprouts au gratin. Since traditional cream sauce leaves us feeling weighed down, we lighten it up for this recipe. Inspired by our cauliflower alfredo sauce, we use cauliflower as the base of the sauce and just a handful of cheese. That’s right, there’s no cream and no flour! It’s a nourishing meal that will soon become a family favorite. It’s perfect for Sunday dinners, family gatherings, and holidays. It will leave you feeling full in the best kind of way! This chicken with au gratin potatoes is made with only fresh ingredients. Here’s everything you need to make it:
Red + white potatoes – we use a mix of red and white potatoes but you can use any variety of potatoes. White onion + fresh thyme + sea salt – flavor! Olive oil Cauliflower – cauliflower makes up the base of the creamy sauce for a lightened-up version of traditional cream sauce. Chicken stock – we use our homemade chicken stock but you can use a store-bought chicken stock if that’s what you have on hand. White cheddar cheese + parmesan cheese Chicken thighs – chicken thighs are our preference for this recipe but you can use chicken breasts if you prefer. Or take the recipe in a different direction and use pork chops! Kale – we use curly kale but any variety will work. You can also swap kale for other sturdy greens like spinach or chard.
With the vegetables and protein, you can enjoy this chicken and au gratin potatoes as a complete meal on its own.
If you’re serving a crowd, it pairs well with a variety of sides and it’s easy to build a menu around. Try serving it with our spring mix salad or our winter green salad. Did we mention it also tastes great with a glass of white wine?
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