Brussels Sprouts And Potato Gratin With Taleggio
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3cups brussels sprouts, trimmed
- 3medium baking potatoes, peeled and cut into â…›-inch thick slices
- 1½teaspoons salt
- Freshly ground pepper to taste
- ½cup chicken broth, homemade or low-sodium canned
- ¼cup heavy cream
- â…“cup grated taleggio
Nutritional analysis per serving (4 servings)
280 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 11 grams protein; 679 milligrams sodium
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.