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Writer's pictureRachaell

Brussels and Potato au Gratin

If there’s a side dish that feels as cozy as a blanket and as indulgent as a holiday, it’s got to be a gratin. This Brussels and Potato au Gratin combines creamy, cheesy layers of sliced potatoes with the sweet, nutty flavor of shredded Brussels sprouts. Baked to golden perfection, it’s a true crowd-pleaser and a warming addition to any dinner table.



Why We Love Brussels and Potato au Gratin

Adding Brussels sprouts to a classic potato gratin gives it a pop of green color and extra flavor that balances the creaminess of the potatoes. Brussels sprouts bring a subtle nuttiness that works perfectly with the blend of gruyere, cheddar, and parmesan, giving every bite a delightful mix of textures and tastes.


How to make Brussels and Potato au Gratin

  1. Prepping the Ingredients: Begin with fresh Brussels sprouts and russet potatoes. The sprouts are trimmed, cored, and finely shredded, while the potatoes are thinly sliced to ensure even cooking and a tender bite.

  2. Making the Cheese Sauce: The key to this gratin is a creamy cheese sauce made with a simple roux. This classic technique involves cooking flour with melted butter and aromatic ingredients (like shallots and garlic) until lightly golden, which brings out a deeper flavor. Whole milk is gradually added, making a rich sauce that thickens as it simmers. Adding in a combination of gruyere, cheddar, and parmesan cheeses infuses it with rich, savory notes and the perfect amount of melt.

  3. Layering the Dish: The gratin is layered with sliced potatoes, shredded Brussels sprouts, and cheese sauce, repeating for two layers to achieve a balanced texture. With each layer, the flavors blend further, creating a harmonious mix as it bakes.

  4. Baking: Covering the gratin for the first part of the bake keeps everything moist and tender, while uncovering it towards the end allows the cheese on top to brown and bubble to perfection.



Serving Suggestions

Once it’s baked to a golden, bubbly finish, this gratin is beautiful enough to stand alone but works as a versatile side to roasted meats, fish, or a hearty vegetarian main. Serve it warm, straight from the baking dish, and watch as everyone digs in for second helpings!


Tips for Success

  • Consistent Slicing: For the potatoes to cook evenly, aim to slice them as uniformly as possible. A mandoline slicer is especially helpful here.

  • Freshly Grated Cheese: Pre-grated cheese often contains anti-caking agents that can affect the melt. Freshly grating the gruyere, cheddar, and parmesan ensures a smoother sauce and richer flavor.

  • Taste as You Go: Season the cheese sauce to taste with salt and pepper before layering. Adjust the seasoning if needed, as this will be the primary flavor in the final dish.




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