Brussels sprouts, potatoes, spinach, a little bit of cream, and a whole lot of cheese make for a delicious holiday side dish. Long story short, you need this Brussels Sprouts & Potato Gratin in your life.
Thanksgiving is two days away – and if you're on your game you've likely had your holiday menu planned for several weeks. If you're still scrounging around for menu inspiration, have I got a great side dish for you.
This delicious vegetarian side dish features thinly sliced Brussels sprouts, thinly sliced potato rounds, onions, leeks, and spinach. But what makes it ultra-delicious is the addition of cream (well, technically half-and-half), a dash of nutmeg for comforting fall flavor, and plenty of Gruyère cheese. And a layer of bread crumbs on top gives this dish just the right amount of crunch.
Long story short, if there's any room left on your holiday table, you should plan to make this dish to share. It reheats like a dream, so you can even make it in advance and just warm it right before serving. That's a winning dish in my book!
Brussels Sprouts and Potato Gratin
makes 8-10 servings
1 teaspoon olive oil
1 teaspoon unsalted butter
1 pound red potatoes, cut into 1/8" slices
1 pound Brussels sprouts, trimmed and cut into 1/8" slices
1 1/2 cups chopped yellow onion
1/2 cup thinly sliced leek (white parts only)
1 teaspoon fine sea salt, divided
2 cloves garlic, minced
8 ounces spinach leaves, stems removed
freshly ground black pepper
pinch ground nutmeg
1/4 cup half-and-half
1 cup fresh whole-wheat bread crumbs (2 slices of toasted bread processed into coarse crumbs)
1 cup grated Gruyère cheese
Hungarian paprika
1. Preheat the oven to 350 degrees. Coat a 9x13-inch baking dish with olive oil spray and set aside.
2. Bring a large pot of water to a boil. Add the sliced potatoes and Brussels sprouts and cook until tender, 8-10 minutes. Drain and set aside.
3. Heat 1 teaspoon of olive oil and 1 teaspoon of butter in a large skillet. Add the onion, leek, and 1/4 teaspoon salt and sauté until softened, about 8 minutes.
4. Stir in the garlic and sauté until fragrant, about 30 seconds. Add the spinach and cook until wilted. Stir in the remaining 3/4 teaspoon salt, several grinds of black pepper, a pinch of nutmeg, and the half-and-half. Stir to thoroughly combine and then carefully transfer to the prepped baking dish.
5. Top with an even layer of bread crumbs and grated cheese. Bake in the oven for 15-20 minutes, or until the cheese is melted and just beginning to turn golden. Serve immediately.
(adapted from a recipe in the vegetarian cookbook The Heart of the Plate by Mollie Katzen)
makes 8-10 servings
1 teaspoon olive oil
1 teaspoon unsalted butter
1 pound red potatoes, cut into 1/8" slices
1 pound Brussels sprouts, trimmed and cut into 1/8" slices
1 1/2 cups chopped yellow onion
1/2 cup thinly sliced leek (white parts only)
1 teaspoon fine sea salt, divided
2 cloves garlic, minced
8 ounces spinach leaves, stems removed
freshly ground black pepper
pinch ground nutmeg
1/4 cup half-and-half
1 cup fresh whole-wheat bread crumbs (2 slices of toasted bread processed into coarse crumbs)
1 cup grated Gruyère cheese
Hungarian paprika
1. Preheat the oven to 350 degrees. Coat a 9x13-inch baking dish with olive oil spray and set aside.
2. Bring a large pot of water to a boil. Add the sliced potatoes and Brussels sprouts and cook until tender, 8-10 minutes. Drain and set aside.
3. Heat 1 teaspoon of olive oil and 1 teaspoon of butter in a large skillet. Add the onion, leek, and 1/4 teaspoon salt and sauté until softened, about 8 minutes.
4. Stir in the garlic and sauté until fragrant, about 30 seconds. Add the spinach and cook until wilted. Stir in the remaining 3/4 teaspoon salt, several grinds of black pepper, a pinch of nutmeg, and the half-and-half. Stir to thoroughly combine and then carefully transfer to the prepped baking dish.
5. Top with an even layer of bread crumbs and grated cheese. Bake in the oven for 15-20 minutes, or until the cheese is melted and just beginning to turn golden. Serve immediately.
(adapted from a recipe in the vegetarian cookbook The Heart of the Plate by Mollie Katzen)
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