Ingredientes para Roasted Brussels Sprouts And Potato Gratin
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1 pound trimmed Brussels sprouts
- 1/4 cup minced shallot
- 1/4 cup dry white wine
- 1 cup heavy cream
- Salt & freshly ground black pepper, to taste
- 2 pounds baking potatoes
- 1 1/2 cups grated Parmesan cheese
- 1 tablespoon olive oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Roasted Brussels Sprouts And Potato Gratin? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Roasted Brussels Sprouts And Potato Gratin
- Preheat oven to 325°F (160°C).
- Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large deep skillet over medium heat.
- Add 1 pound of trimmed Brussels sprouts, halved or quartered if large, and 1/4 cup of minced shallot. Sauté until sprouts are tender-crisp, about 8-10 minutes.
- Add 1/4 cup of dry white wine and cook for 1 minute, until evaporated.
- Season generously with salt and freshly ground black pepper.
- Stir in 1 cup of heavy cream and bring to a gentle simmer. Reduce heat and simmer for 2 minutes.
- Remove from heat and let cool completely to room temperature.
- Butter a 1 1/2-quart shallow casserole dish.
- Grate 1 1/2 cups of Parmesan cheese; reserve 2 tablespoons for topping.
- Thinly slice 2 pounds of Yukon Gold potatoes; you should have approximately 6-8 medium-sized potatoes.
- Arrange a layer of potato slices evenly over the bottom of the dish, season with salt and pepper.
- Using a slotted spoon, spread a layer of the cooled Brussels sprout mixture over the potatoes. Sprinkle with 1/4 cup of Parmesan cheese.
- Continue layering potatoes, Brussels sprouts, and Parmesan, ending with a layer of potatoes. Use all but the reserved Parmesan.
- Pour the remaining cream over the top layer of potatoes. Sprinkle with the reserved 2 tablespoons of Parmesan cheese.
- Cover the gratin with buttered aluminum foil.
- Bake for 45 minutes covered.
- Uncover and bake for another 30 minutes, or until the potatoes are tender and the top is golden brown.
- Let the gratin rest for 15 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
12g
Fat
86g
Carbs
14g
