Gratin de Patates Douces et Choux de Bruxelles (Sweet Potato and Brussels Gratin)
Indulge in this creamy and comforting dish that will warm your heart and delight your taste buds tonight!
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Peel and slice the sweet potatoes into thin rounds, about 1/4 inch thick.
Trim the Brussels sprouts and slice them in half.
In a pot, heat the butter over medium heat. Add minced garlic and sauté for about 2 minutes until fragrant.
Pour in the cream and stir in the nutmeg, salt, and pepper. Bring to a simmer for about 5 minutes, allowing the flavors to meld.
In a greased baking dish, layer half of the sweet potatoes at the bottom.
Add a layer of Brussels sprouts over the sweet potatoes.
Pour half of the creamy mixture over the vegetables, then sprinkle half of the cheese on top.
Repeat the layering process with the remaining sweet potatoes, Brussels sprouts, cream, and cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
Allow it to cool for a few minutes before serving.
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- Add crispy bacon on top before serving for a smoky flavor.
- Incorporate caramelized onions for a deeper sweetness.
- Mix in different types of cheese like goat cheese or blue cheese for unique flavor twists.
- Slice the sweet potatoes as evenly as possible for uniform cooking.
- For an extra creamy texture, you can blend the cream mixture before pouring it over the layers.
- Let the gratin rest for about 5-10 minutes after baking to set the layers.
- fat: 20 grams
- fiber: 5 grams
- protein: 10 grams
- calories: 350
- carbohydrates: 35 grams
This dish combines sweet potatoes and Brussels sprouts, both rich in vitamins, fiber, and antioxidants, promoting digestive health and offering a boost to your immune system.
