Recipe: Individual Potato and Brussels Sprout Gratins
You can make the gratins without the Brussels sprouts if you’re not a fan. Just reduce the cooking time for the shallots to 2 minutes. Add the wine and cream and proceed with the rest of the recipe as written.
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 pound brussels sprouts, thinly sliced crosswise
- 1 large shallot, minced
- 1/4 cup dry white wine
- 1 cup heavy cream
- Vegetable spray
- 2 large russet potatoes, roughly peeled and thinly sliced
- 1/2 cup grated gruyere or comte cheese
- Salt and freshly ground black pepper
In a large, deep skillet, melt the butter in the oil. Add the brussels sprouts and shallot and cook over moderate heat, stirring, until softened, about 8 minutes. Add the white wine and cook until evaporated, 1 minute. Add the heavy cream, season with salt and pepper and bring to a simmer. Let cool to room temperature.
Preheat the oven to 375 degrees. Spray 12 muffin tins with vegetable spray. Position potato slices on the bottom of each muffin cup. Using a slotted spoon, spread a thin layer of the brussels sprouts over the sliced potatoes and top with a bit of grated cheese. Repeat the layers until you have reached the top of the muffin tin. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream.
Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Remove the gratins from the oven and let them sit for about 10 minutes. Loosen the gratins by running a knife around the edges, and then invert them onto baking sheet and serve.
This recipe was written by Jessica Webster and originally posted on AnnArbor.com on Dec. 22, 2011.