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Home > Restaurants > Recipes > Potato-and-Brussels-Sprout Gratin

Potato-and-Brussels-Sprout Gratin

Provided by: Chef Alex Guarnaschelli
Served at: Butter

  • Type of Dish: Appetizers, Sides, Small Plates
  • Cuisine: American, French
  • Special Requests: Vegetarian/Vegan
  • Reader Rating:

    10 out of 10


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1 tablespoon unsalted butter
2 cloves garlic, minced
4 medium-size russet potatoes (about 3 pounds), peeled, and cut into thin slices
Kosher salt and white pepper
2 cups heavy cream
2 cups whole milk
Pinch ground nutmeg
1 cup grated Parmesan cheese
3/4 cup grated Gruyère cheese
2 tablespoons olive oil
11/2 pounds Brussels sprouts, trimmed and thinly sliced
2 teaspoons granulated sugar
Pinch paprika
1/2 cup bread crumbs
1/4 cup ground, toasted almonds


Preheat the oven to 350 degrees.

Grease a 12-inch gratin dish with butter. Sprinkle the minced garlic over the bottom of the dish.

Place potato slices in a saucepan and season with salt and pepper. Cover with cream, milk, and nutmeg; mix well. Place saucepan over low heat and simmer for 10 minutes. Do not stir the mixture too frequently, to avoid breaking the potatoes. Stir in ½ cup of Parmesan cheese and ½ cup of Gruyère cheese. Season with salt and pepper.

Heat the oil in a skillet; when it begins to smoke lightly, add Brussels-sprout slices and season with salt, pepper, and sugar. Sauté for 1–2 minutes, until they start to wilt slightly. Drain excess oil, sprinkle with paprika, and set aside.

Arrange of the potato-cream mixture in the bottom of the gratin dish. Top with of the Brussels sprouts and sprinkle with Parmesan and Gruyère cheese. Repeat the process twice more; pour remaining cream over the gratin and sprinkle with cheese.

Bake gratin until tender when pierced with a knife, 40 to 45 minutes. Combine the bread crumbs and almonds, sprinkle over the gratin, and bake for 10 minutes. Set aside to cool for about 20 minutes before serving.

(Published 2008)

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