My Potato & Brussel Sprout Gratin is so comforting. It is easily made in advance and has the added crunch of crispy veggie sprouts with melted cheese . Extra nutrients from these green orbs of goodness combined with the cheesy, creamy potatotes means you get a comforting energy boost. Make this when you need a hug as this lovely dish is worth coming home to.
Ingredients
2 large potatoes
150g Gruyere Cheese - grated reserving a small amount for the Brussel Sprouts
250ml Single Cream
5 Thyme Sprigs
Freshly Ground Black Pepper
20g Butter
2 cloves of peeled garlic
Handful of Brussel Sprouts peeled and cut in half
Using a mandolin or a sharp knife, thinly slice the potatoes including the skin. Overlap the potatoes either in a circle or in rows depending on the shape of the oven proof container you are using. I used a round 24cm stoneware fluted flan dish.
Place small knobs of butter in between the potatoes. Add the sprigs of Thyme on top. Cut the cloves of garlic and place in between the potatoes. Sprinkle the grated Gruyere Cheese over the potatoes and then add all of the single cream so that the potatoes are engulfed in the mixture. Season with freshly ground black pepper.
Place inside a heated oven at Gas Mark 6 for 40 minutes until golden brown. To test place a fork in the mixutre and the potatoes should be soft.
Whilst the Gratin is in the oven, prepare and trim your Brussel Sprouts. Using a frying pan, place the Sprouts cut side down until they are golden brown. Remove and set aside. Five minutes before the Gratin is finally ready in the oven, place the Sprouts decoratively on top pushing them into the creamy mixture. Return to the oven for the last 5 minutes and serve with freshly grated cheese.
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