potato

Potato and Brussel Sprout Gratin

Potato Mixture:

  • 4 cups thinly sliced (1/4") gold potatoes

  • 1/3 cup thinly sliced onion

  • 1 tablespoon oil

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 tablespoon butter cut into little pieces

Brussels Sprouts Topping:

  • 3 cups thinly sliced brussels sprouts or thinly chopped brussel sprout leaves

  • 1 cup finely shredded Asiago cheese or Parmesan

  • 2/3 cup panko bread crumbs

  • 2 tablespoons oil

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 cup heavy cream

Instructions

  • Preheat oven to 400 degrees F.

  • In medium bowl, toss together sliced potatoes, onion, 1 tablespoon oil, 1/4 teaspoon salt, 1/8 teaspoon pepper.

  • Arrange potatoes in 10-inch oven safe skillet or baking dish (2 1/4 qt.) Dot the top of potatoes with butter. Roast potatoes and onions for 15 minutes.

  • While potatoes are roasting, toss brussels sprouts, cheese, bread crumbs, oil, salt and pepper in medium bowl. (use same bowl from potatoes)

  • Carefully remove hot skillet from oven. Pour 1 cup heavy cream over potatoes and top with brussels sprouts mixture.

  • Return to oven and bake for 20 minutes more or until topping is browned and potatoes are tender.

Recipe adapted from epicuricloud