ROASTED BRUSSELS SPROUTS AND POTATO GRATIN
I love roasted brussels sprouts and the pairing of the sprouts with potatoes in this creamy gratin is ingenious. This dish is served at a delightful little wine bar, Enoteca Vin, in Raleigh, North Carolina.
Provided by NcMysteryShopper
Categories Potato
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Melt butter and oil in a large deep skillet. Add brussels sprouts and minced shallot and saute until soft, about 8 minutes. Add white wine and continue to cook for 1 minute until evaporated. Season with salt and pepper. Add cream and bring to a simmer. Cool to room temperature.
- Smear a 1 1/2-quart shallow casserole dish with butter. Reserve 2 tablespoons of Parmesan for the topping. Arrange the potato slices evenly over the bottom of the dish and season with salt and pepper. Using a slotted spoon, spread a layer of brussels sprouts over the sliced potatoes and sprinkle with Parmesan cheese. Continue layering until all of the potatoes and brussels sprouts and all but the reserved 2 tablespoons of Parmesan have been used. The last layer should be potatoes. Pour the cream over the potatoes and top with the remaining Parmesan. Cover with buttered foil and bake for 45 minutes.
- Uncover the gratin and bake for 30 minutes longer, or until the potatoes are tender and the top is golden brown. Let sit for 15 minutes before serving.
Nutrition Facts : Calories 484.3, Fat 31.4, SaturatedFat 17.4, Cholesterol 96.5, Sodium 175.8, Carbohydrate 42.9, Fiber 5.3, Sugar 3.2, Protein 9.9
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Chanpa Subedi
[email protected]I followed the recipe exactly and the dish turned out perfectly. It was a bit time-consuming to make, but it was worth the effort.
Obadina jacob
[email protected]I'm not a big fan of Brussels sprouts, but I loved this recipe. The roasting process mellowed out their flavor and the potato gratin was the perfect accompaniment.
Jesse Lejarzar
[email protected]This dish is sure to be a hit at your next dinner party.
Muhamad Noor
[email protected]I'm looking forward to trying this recipe with different vegetables, such as roasted carrots or parsnips.
Wetchnaidine Exantus
[email protected]5 stars! This recipe is a keeper.
Ethan Jenner
[email protected]I used a combination of fresh and frozen Brussels sprouts and they turned out great. I also added a bit of garlic powder to the potato gratin for extra flavor.
Godiswith Me
[email protected]This dish was a bit more time-consuming to make than I expected, but it was worth it. The end result was a delicious and elegant dish.
Bri B
[email protected]I'm not usually a fan of Brussels sprouts, but this recipe changed my mind. The roasting process brings out their natural sweetness and they pair perfectly with the potato gratin.
nicole deitz
[email protected]This dish is perfect for a special occasion or a weeknight meal. It's sure to impress your guests.
Amar Ali
[email protected]Roasted Brussels Sprouts and Potato Gratin: a match made in heaven.
Arun Ghimire
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The combination of roasted Brussels sprouts and potato gratin is simply irresistible.
Bongsoon Ford0212
[email protected]This dish was easy to make and turned out delicious. The Brussels sprouts were roasted to perfection and the potato gratin was creamy and cheesy.
Dakota Meade
[email protected]Roasted Brussels Sprouts and Potato Gratin was a hit! The flavors of the roasted Brussels sprouts and the creamy potato gratin paired perfectly. Will definitely make this again.