Brussels Sprouts and Potato Gratin

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cateory: healthy_options

Brussels Sprouts and Potato Gratin

Reviews: 198

Ingredients:

6 tablespoons unsalted butter, plus additional for greasing the pan
1 large red onion, chopped
1 pound Brussels sprouts, stems and outer leaves removed, then thinly sliced, almost shredded
21⁄2 pounds yellow-fl eshed potatoes, preferably Yukon golds
1 tablespoon stemmed thyme or 2 teaspoons dried thyme
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon grated nutmeg
2 cups heavy cream
1 cup vegetable broth

How to make
Brussels Sprouts and Potato Gratin

Position the rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 13x9-inch baking dish; set aside.
Melt 3 tablespoons butter in a large skillet over medium heat. Add the onion, reduce the heat to low, and cook, stirring often, until golden, about 10 minutes.
Add the Brussels sprouts and raise the heat to medium. Cook, stirring often, until softened, about 6 minutes. Set aside off the heat.
Peel the potatoes, then thinly slice them the long way into strips no more than 1⁄4 inch thick. It’s best to use a mandoline, but you can use a knife if it’s quite sharp.
Layer half the potatoes across the bottom of the buttered baking dish. Spread the Brussels sprouts mixture evenly over the potatoes. Sprinkle evenly with the thyme, 1⁄2 teaspoon salt, the pepper, and nutmeg; then top with the remaining potato slices. Sprinkle the remaining 1⁄2 teaspoon salt over the dish, then pour the cream and broth evenly over the dish. Dot with the remaining 3 tablespoons butter.
Bake until the potatoes are golden and tender and most of the liquid has been absorbed, about 11⁄2 hours. During the last 30 minutes, use a large spoon to catch some of the juices and cream bubbling up between the potatoes; baste the potatoes two or three times to moisten them on top.

Makes 8 servings

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Brussels Sprouts and Potato Gratin