Kenmore In-house Chef Kari Karch shows you how to prepare Brussels Sprouts and Potato Gratin. Learn how to prepare a delicious dish from an expert chef as a family tradition gets mixed up to keep things in the kitchen fresh!
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389 per serving
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1-1/2 pounds Brussels sprouts, thinly sliced crosswise
- 1/2 pounds pancetta, diced
- 1 shallot, minced
- 1/4 cup white wine
- 2 cup heavy cream
- 3 pounds baking potatoes, peeled and thinly sliced on a mandoline
- 1/2 cup freshly grated Parmesan cheese, (about 2 ounces)
Prepare Brussels Sprouts
In a large, deep skillet, melt the butter in the oil. Add the Brussels sprouts and shallot and cook over moderate heat, stirring, until softened, about 8 minutes. Add the white wine and cook until evaporated, 1 minute. Add the heavy cream, season with salt and pepper and bring to a simmer. Let cool to room temperature.
Assemble the Layers
Preheat the oven to 325F. Butter a 1 1/2-quart shallow baking dish. Arrange one-sixth of the potato slices evenly over the bottom of the dish and season with salt and pepper. In a separate skillet, saut the pancetta until crispy and drain on paper towels. Using a slotted spoon, spread a thin layer of the Brussels sprouts over the sliced potatoes, sprinkle the pancetta and top with 1 tablespoon of the Parmesan cheese. Repeat the layering process, using all of the potatoes and Brussels sprouts and all but 2 tablespoons of the Parmesan and ending with a layer of potatoes. Pour the cream over the potatoes and sprinkle with the remaining 2 tablespoons of Parmesan.
Cook and Enjoy!
Cover with buttered foil and bake for 45 minutes. Uncover and bake the gratin for 30 minutes longer, or until the potatoes are tender and the top is golden brown. Let sit for 15 minutes before serving.