The holidays are here! This creamy Brussels Sprout and Potato Gratin with crispy fried onions should be front and center on your dinner table.
I have definitely been living on a different planet the past few weeks since I was fairly certain Thanksgiving wasn’t for another three weeks.
You guys, this happens to me every single year. One would think that, as a food blogger, I would know what time of year I am in, but the reality is quite the opposite. In fact, I have been planning and preparing and EATING holiday food for so long that I am ready to move on to summer food already. Bring on the margaritas, tacos, and ALL THE SALADS!
I mean, am I right or am I right? or not! I mean, who knows, right?
Let’s just say things are all kinds of confusing over here. I’m sure I’m not the only one. Who else totally missed the memo that NEXT WEEK is Thanksgiving? All of you!? Phew, I feel so much better now. Don’t worry, you guys! I’ve got us covered! For starters, check out yesterdays Persimmon Pumpkin Pudding Cake. OMG, the easiest cake ever and so super delicious!
But I’m not here to talk about cake. Today I’m here to talk about this (also) super easy Brussels Sprouts and Potato Gratin perfect for Thanksgiving and Christmas!! Rather than making separate dishes for the Brussels Sprouts and Potatoes, I decided “why not just combine them into one dish?”
It worked beautifully.
Of course, I highly recommend you include some kind of sweet potato dish, also (because they’re basically the best thing in the whole world), but this creamy, cheesy and super veggie-packed dish will not disappoint. And those fried onions on top? A cherry I recommend you don’t skip 🙂
Brussels Sprouts and Potato Gratin
prep time: 25 minutes | cook time: 25 minutes
total time: 50 minutes
yield: 8 servings
1 pound Honey Gold Potatoes, sliced into 1/4″ rounds
1 pound Brussels sprouts, halved
3 tablespoons butter
3 large shallots, minced
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
3 cloves garlic, minced
1 tablespoon flour
3 tablespoons sweet marsala wine
3/4 cup whole milk
1/2 cup half and half
1/2 cup shredded Gruyere
1 cup shredded sharp cheddar
salt and pepper, to taste
1 1/2 cups fried onions
Preheat oven to 375 degrees F and bring a large stock pot of salted water to a boil.
Halve Brussels Sprouts and slice potatoes into 1/4″ rounds. Add the Brussels Sprouts and potatoes to the pot and boil for 3-4 minutes. Drain and immediately transfer to a large pot filled with ice water to stop cooking and set the color of the vegetables. When the sprouts are cooled, drain. Set aside.
Meanwhile, melt butter in a large skillet over medium high heat. Add the minced shallots and sauté for 3-4 minutes. Add the fresh thyme, rosemary and garlic and sauté for 1 minute more. Reduce heat to medium and sprinkle the flour on top of the vegetables. Stir to combine, taking care not to burn the flour. Add the marsala wine and whisk well to combine. Cook for one more minute.
Add the milk and half and half to the skillet and whisk well until the sauce is smooth and thickened. Remove from heat and mix in half of the shredded cheese until completely smooth and melted. Season with salt and pepper. Add the Brussels Sprouts and potatoes to the cheese sauce and mix well to combine.
Transfer to a greased 8×10 baking dish and cover loosely with foil. Bake for 30 minutes. Sprinkle with fried onions and remaining shredded cheese and put under the broiler until the cheese is brown and melted.