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!
- 4 tablespoons butter, plus more for greasing
- 1 large shallot, minced
- 1 tablespoon fresh thyme, chopped
- 5 large cloves garlic, sliced `
- 1/4 cup flour
- 4 cups whole milk
- 11/4 shredded Gruyère, divided
- 3/4 cup shredded sharp white cheddar cheese, divided
- 1/2 cup shredded Parmesan cheese
- 1/4 teaspoon cayenne pepper
- A pinch of ground nutmeg
- 2 pounds peeled and thinly sliced russet potatoes
- 2 pounds Brussels sprouts, cored and thinly sliced
Preheat oven to 350°F. Grease an oval cast iron dish with butter.
Make the bechamel. In a large dutch oven over medium heat, melt butter. Sweat shallots until softened, about 5 minutes. Add thyme and garlic until fragrant, about 1 minute. Add flour and mix with until well incorporated. Gradually add milk, whisking constantly until mixture begins to thicken, about 8 minutes. Add 1 cup Gruyere, ½ cup sharp white cheddar and Parmesan cheese gradually, whisking constantly. Add cayenne and nutmeg. Season with salt and pepper, to taste.
Layer half of the potatoes, half of the Brussels sprouts and half of the bechamel in the prepared baking dish. Repeat with remaining half of potatoes, Brussels sprouts, and bechamel. Top with remaining ¼ cup Gruyere and ¼ cup sharp white cheddar cheese. Cover with aluminum foil and place on a baking sheet. Bake for 30 minutes, then remove tin foil and bake until top is golden brown, about 25 additional minutes.