Ingredients with Measurements:
- 1 1/2 lbs. Brussels sprouts, trimmed and halved
- 2 lbs. Yukon gold potatoes, peeled and sliced into 1/4-inch rounds
- 3 tbsp. unsalted butter
- 3 tbsp. all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 cups shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot
- Whisk
- Wooden spoon
- Cheese grater
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Add Brussels sprouts and cook for 3-4 minutes, until slightly tender. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Add flour and whisk until smooth. Gradually add milk and cream, whisking constantly until mixture is smooth.
4. Add garlic powder, onion powder, thyme, oregano, salt, and pepper. Cook, stirring constantly, until mixture thickens, about 5-7 minutes.
5. Remove from heat and stir in Gruyere cheese until melted and smooth.
6. In a 9x13 inch baking dish, layer half of the potato slices, then half of the Brussels sprouts. Pour half of the cheese sauce over the vegetables. Repeat with remaining potatoes, Brussels sprouts, and cheese sauce.
7. Sprinkle Parmesan cheese over the top.
8. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes, until cheese is golden brown and bubbly.
9. Let cool for 5-10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 5 minutes
5. Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 435
Fat: 27g
Saturated Fat: 16g
Cholesterol: 91mg
Sodium: 570mg
Potassium: 834mg
Carbohydrates: 30g
Fiber: 5g
Sugar: 5g
Protein: 19g
Substitutions for ingredients:
- Gruyere cheese can be substituted with Swiss cheese or Emmental cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese or Asiago cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use different types of cheese, such as cheddar or fontina.
- Add sliced mushrooms or onions for extra flavor.
Tips and tricks:
- Be sure to slice the potatoes thinly so they cook evenly.
- Use a mandoline slicer for even slices.
- If the cheese sauce is too thick, add more milk or cream to thin it out.
- Let the gratin cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top.
Pairings:
Serve with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Sauteed green beans
- Garlic bread
Troubleshooting advice:
- If the gratin is too dry, add more cheese sauce or milk before baking.
- If the gratin is too watery, drain the vegetables well before layering them in the baking dish.
Food safety advice:
- Be sure to wash the Brussels sprouts thoroughly before cooking.
- Use a food thermometer to ensure that the gratin reaches an internal temperature of 165°F before serving.
Food history:
Gratin dishes originated in French cuisine and typically feature a creamy sauce and a crispy topping.
Flavor profiles:
Creamy, cheesy, savory, slightly sweet.
Serving suggestions:
Serve as a side dish for a holiday meal or as a main dish for a cozy dinner at home.
Related Categories
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Region: Belgian
Taste: Creamy, Cheesy, Savory, Rich, Comforting