Potato, Brussels Sprouts, & Leek Bake



  1. Sauté the onions until they start to become translucent
  2. Add in the garlic, leeks tarragon and thyme and continue to cook on medium heat for about 5-8 minutes
  3. Add in the brussels sprouts and potatoes and continue cooking for 10 minutes
  4. Add in the sour cream, parmesan and Dijon mustard and mix well
  5. Pour the mixture into a greased baking dish and top with the breadcrumbs that have been mixed with the melted butter and 1 tbsp of chopped parsley.
  6. Cover the baking dish with foil and bake at 375°F for 40 minutes. Remove foil and continue baking for an additional 15 minutes or until golden brown

Prep Tips

  • LEEKS: To wash the leeks well, slice them open lengthwise and rinse under running water. Only use the white and light green parts and discard the thick dark green part.
  • POTATOES: Wash the skins well and cut into cubes
  • BRUSSELS: Cut off the root side and slice in half. Rinse well

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