How to Make a Brussels Sprouts and Potato Gratin
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Update 3/20/2020: We understand many of you are cooking more at home right now, so no time like the present to brush up on those knife skills! Here's a throwback video of how to make Brussels Sprout Gratin w/ our Sara Tane. Don't have three kinds of cheese hand? Any combination of cheese will work! Don't have Brussels Sprouts? The best part about a gratin is it's just a formula; whatever vegetables you have on hand are a-ok!

 

Wondering what to serve as a holiday side? Look no further than this comforting Brussels sprout and potato dish with a luscious cream sauce and lots of cheese. When cooking with Brussels sprouts, you are often left dealing with a few pounds of pesky sprouts and a decent amount of prep work. We used our Shun 3.5" Paring Knife to quickly core and trim our Brussels sprouts, and our Shun 6" Premier Chef's Knife to shred them. Easy as can be! We sliced our potato rounds and minced our herbs and shallots with our Shun 8" Premier Chef's Knife. Before you know it, prep is over!

When this gratin comes out of the oven, the cheese is bubbling and it is the perfect dish to accompany your holiday feast!