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    You are in: Home / Recipes / Roasted Brussels Sprouts and Potato Gratin Recipe
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    Roasted Brussels Sprouts and Potato Gratin

    Roasted Brussels Sprouts and Potato Gratin. Photo by NcMysteryShopper

    1/3 Photos of Roasted Brussels Sprouts and Potato Gratin

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    NcMysteryShopper's Note:

    I love roasted brussels sprouts and the pairing of the sprouts with potatoes in this creamy gratin is ingenious. This dish is served at a delightful little wine bar, Enoteca Vin, in Raleigh, North Carolina.

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    Units: US | Metric


    1. 1
      Preheat oven to 325 degrees.
    2. 2
      Melt butter and oil in a large deep skillet. Add brussels sprouts and minced shallot and saute until soft, about 8 minutes. Add white wine and continue to cook for 1 minute until evaporated. Season with salt and pepper. Add cream and bring to a simmer. Cool to room temperature.
    3. 3
      Smear a 1 1/2-quart shallow casserole dish with butter. Reserve 2 tablespoons of Parmesan for the topping. Arrange the potato slices evenly over the bottom of the dish and season with salt and pepper. Using a slotted spoon, spread a layer of brussels sprouts over the sliced potatoes and sprinkle with Parmesan cheese. Continue layering until all of the potatoes and brussels sprouts and all but the reserved 2 tablespoons of Parmesan have been used. The last layer should be potatoes. Pour the cream over the potatoes and top with the remaining Parmesan. Cover with buttered foil and bake for 45 minutes.
    4. 4
      Uncover the gratin and bake for 30 minutes longer, or until the potatoes are tender and the top is golden brown. Let sit for 15 minutes before serving.

    Ratings & Reviews:

    • on April 11, 2008


      Wonderful combination! I just love brussels sprouts so I knew this would be good. I pretty much followed the recipe except for maybe adding extra cheese and I baked it at 350. This is also pretty easy to make. I don't even think it took me a half hour to prep this, I cut the potatoes up while the sprouts were cooking. Made for the Spring 2008 PAC.

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    • on April 07, 2008


      Oh, this was a lovely potato bake, and all the better for the Brussels Sprouts, one of my favourite vegetables and so unloved by the rest of the family! they ate this with gusto, though! We adore potato bakes, and this one is a winner, easy to prepare, and then looks after itself while you get on with other things. I made it as part of a family dinner with DSs "inlaws', and served it to accompany "Stroganoff for a Friend", a great marriage! Found during PAC Spring 2008, thanks MysteryShopper!

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    • on May 01, 2006


      Very good combination of flavors. I did use a little extra cheese, but other than that made as is. Great recipe.

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    Read All Reviews (4)


    Nutritional Facts for Roasted Brussels Sprouts and Potato Gratin

    Serving Size: 1 (340 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 484.2
    Calories from Fat 282
    Total Fat 31.3 g
    Saturated Fat 17.3 g
    Cholesterol 96.4 mg
    Sodium 175.8 mg
    Total Carbohydrate 42.9 g
    Dietary Fiber 5.2 g
    Sugars 3.1 g
    Protein 9.8 g

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