Creamy Roasted Brussels Sprouts & Potato Gratin

Side dishes that can be baked in the oven and served in the baking dish are ideal for entertaining. A savory gratin does require some careful slicing of the vegetables. Still, it makes an impressive and delicious side dish that can be baked alongside other dishes in a convection oven.

Potatoes and Brussels sprouts are humble vegetables that offer many options for creating delicious side dishes. In this recipe, the Brussels sprouts are lightly pan-roasted with shallots, then combined with sliced potatoes, wine, cream, and stock, and layered with cheese to create a delicious gratin. This recipe uses a combination of cream and stock for a lighter sauce; however, you can double the cream if you prefer a creamier texture.

For an easy convection meal, I seared a pork tenderloin and placed it in the oven to cook for approximately 20 minutes at the end of the baking time for the gratin.

INGREDIENTS

1 lb brussels sprouts, trimmed, thinly sliced

1 large shallot, thinly sliced

2 tbsp unsalted butter

2 tbsp olive oil

¼ cup white wine

1 cup heavy cream

1 cup chicken stock

4 large russet potatoes, peeled and thinly sliced

1 cup shredded Cheddar Gruyere blend cheese

PREPARATION

Prepare the Brussels sprouts and shallot; heat a large skillet over medium heat, add the butter and oil, and when the butter is foaming, add the Brussels sprouts and shallots to the pan.  Cook for 7 - 8 minutes until the Brussels sprouts have softened and are crisping on the edges. Add the wine to the pan and cook for a minute or so, until it evaporates.

Add the cream and stock, season with salt and freshly ground pepper, simmer for a few minutes, then set the pan aside to cool.

Heat the oven to 325°F (165 °C) in the Convection Bake mode, and lightly grease a medium-sized oven casserole pan with butter or cooking spray.

Cut the potatoes into thin slices with a sharp knife or mandoline, then add a layer of the potatoes to the prepared pan. Using a slotted spoon, spread a thin layer of the Brussels sprouts over the potatoes and top with a scattering of the shredded cheese. Repeat the layers, ending with a layer of potatoes topped with cheese. Pour the liquid from the Brussels sprouts pan over the potatoes and cover the dish with a sheet of buttered foil. Place the gratin in the oven on rack position 2 (counting from the bottom) and bake for 45 minutes.  After 45 minutes, carefully remove the foil and bake for another 20 minutes until the potatoes are tender and the top is golden brown.

Allow the gratin to rest for 10 minutes before serving.

Serves 6

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