Ingredients
  • 1 pound  potatoes peeled and sliced into ¼” rounds
  • 8 ounces Brussels sprouts, halved
  • 1 cup of very fine chopped sweet vidalia onion
  • 1 clove garlic
  • 1-2 teaspoons butter, for greasing pan
  • salt and pepper
  • ¾ cup heavy cream
  •  1/2 cup crumbled bacon bits  ( I usually fry  bacon nite before and break into crumbs)
  • 1 cup shredded Gruyere
Instructions
  1. Preheat oven to 400 degrees F. Rub the inside of an 8- by 11-inch baking pan with the clove of garlic and then grease well with the butter.
  2. In a pan of salted water, cook the potatoes until just  barely tender. Check using the toothpick and if goes thru and comes out clean it is done (do not overcook until mushy). Drain well.
  3. Layer the cooked potatoes, onions and the halved Brussels sprouts, seasoning well with salt and pepper. Pour cream evenly over the top of the vegetables and sprinkle the cheese and bacon bits on top.
  4. Bake for 20 minutes, or until golden and bubbly.