John Myers
Brussels Sprouts Potato Gratin
The perfect brussels sprouts potato gratin recipe with a picture and simple step-by-step instructions.
- 250 g Brussels sprouts fresh
- 5 piece Waxy potatoes
- 0,5 piece Fennel
- 1 tbsp Rapeseed oil
- 0,1 liter White wine
- 0,4 liter Vegetable broth
- 200 ml Cream
- 3 piece Allspice grains
- 3 piece Bay leaves
- 0,25 piece Freshly grated nutmeg
- 0,25 tsp Ground cloves
- 1 tsp Dried tarragon
- Salt
- Pepper from the grinder
- 1 Handful Hazelnuts
- 150 g Cheese (any)
- Clean the Brussels sprouts, cut in half and place in a baking dish. Cut the potatoes into very thin slices and also put them in the baking dish. Cut the fennel into fine cubes and sweat with the rapeseed oil in a saucepan. Deglaze with white wine and add the vegetable stock. Crush the allspice grains in a mortar and add to the sauce. Add the bay leaves as well. Grate the nutmeg and add to the saucepan, as well as the ground cloves, tarragon, salt and pepper. Pour the cream on everything and cook for a few minutes. Then the sauce is pureed with the hand blender and poured over the vegetables in the baking dish. Now roughly chop the hazelnuts and sprinkle on the gratin. Grate the cheese and spread it on the gratin as well. Bake everything for about 45 minutes at 180 degrees.
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