Brussels Sprouts And Potato Gratin With Taleggio
Published January 7, 1995
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 cups brussels sprouts, trimmed
3 medium baking potatoes, peeled and cut into ⅛-inch thick slices
1 ½ teaspoons salt
Freshly ground pepper to taste
½ cup chicken broth, homemade or low-sodium canned
¼ cup heavy cream
⅓ cup grated taleggio
Nutritional analysis per serving (4 servings)
37 grams carbs; 32 milligrams cholesterol; 280 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 11 grams fat; 5 grams fiber; 679 milligrams sodium; 11 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat the oven to 350 degrees. Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 8 minutes. Drain well and cut sprouts in half.
- Step 2
Place half of the potatoes in an 8-inch round gratin pan, in slightly overlapping layers. Season with some of the salt and pepper. Spread half of the brussels sprouts over the potatoes and season with salt and pepper. Repeat the layers, seasoning each one. Pour the chicken broth over the top and drizzle on the cream. Cover with aluminum foil. Bake until the potatoes are tender, about 45 minutes.
- Step 3
Preheat the broiler. Sprinkle the top of the gratin with the cheese. Place under the broiler until the cheese is melted and beginning to brown. Divide among 4 plates and serve immediately.
Private Notes
Comments
Taleggio can be grated after freezing for 30 minutes to one hour.