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November 14, 2005
Cheesy Gratin with Carmelized Brussel Sprouts
1/2 lb Brussel sprouts, sliced
1/3 onion sliced
1/2 lb bacon
2 1/2 c. whipping cream
1 1/2 c. whole milk
3 1/2 lb Yukon Gold potatoes
Salt & freshly ground pepper to taste
1/4 lb arugula
1 1/2 grated Gruyere cheese
Preheat the oven to 375 degrees. Grease 13 x 9 x 2 baking dish. In a heavy skillet, carmelize the onions and sprouts over medium-low heat until golden brown. Season with salt & pepper. Set aside. Next, brown the bacon until crisp. Crumble the bacon and mix it into the sprouts.
Mix the cream and milk in a small bowl. Layer 1/3 of the potatoes into the greased pan. sprinkle with salt & pepper. Layer the arugula over the potatoes. Pour 1 c of the cream nixture over the potatoes. Spread 1/3 of the cheese. Layer another 1/3 of the potatoes. Layer the Brussel sprouts. Pour another cup of the cream mixture and sprinkle another 1/3 of the cheese. Sprinkle with salt & pepper. Layer the remaining potatoes and cheese. Pour the rest of the cream mixture over the top.
Bake the gratin uncovered until the potatoes are tender and the cream mixture thickens about an hour and 15 minutes. Let it sit for 15 minutes to set.
Posted by Christine at November 14, 2005 02:13 PM
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