Potato gratin is a great winter dish. This recipe adds our Veggie of the Month to this already awesome, creamy version. The slightly bitter Brussels sprouts go perfectly with the sweet taste of potatoes and cream.
Brussels sprouts and potato gratin
What you need:
500g Brussels sprouts
225g bacon bits
2 shallots, chopped
125ml white wine
125ml vegetable broth
100g Emmentaler (or Gruyère) cheese
What you do:
Preheat the oven to 200°C/390°F. Butter a casserole dish.
Peel the potatoes and cut them into very thin slices. Rinse the Brussels sprouts, remove the outer leaves and cut them in half.
In a small saucepan, sauté the bacon over medium-high heat. After 2-3 minutes, add the shallots. When the shallots turn soft brown, deglaze with the white wine. Stir to dissolve what has caramelized on the bottom of the pot. Then add the cream and broth, season with salt, pepper and nutmeg. Add a lot of salt – the potatoes soak it all up. It is just right when you can taste the salt and would usually think it was too much. Stir well while bringing it to a boil, then remove the saucepan from the heat.
Arrange the potato slices in overlapping layers in the prepared dish. Evenly spread the Brussels sprouts in a top layer. Pour the cream over potatoes and Brussels sprouts, then sprinkle with cheese.
Simple things can be the best things – like this simple sheet cake recipe that I love. It is so easy, you just need a few things that you might have at home anyway. And just in case: It’s a perfect emergency cake if you totally spaced you’re having people over for coffee in an hour or when just don’t feel like spending hours in the kitchen for a cake.
Almond and cream sheet cake
What you need:
1 tbsb vanilla sugar
1 tsp baking powder
For the almond topping:
6 tbsp milk
200g sliced almonds
What you do:
Line a baking sheet with parchment paper and preheat the oven to 175°C/350°F.
In a large bowl, whip the cream and sugar, vanilla sugar and a pinch of salt together until whipped to soft peaks. Whisk in the eggs, flower and baking powder.
Spread the dough on the baking sheet and bake for 15 minutes.
In the meantime, melt the butter. Stir in sugar and milk. Add the almonds, mix well.
Spread the almond mix on the cake and bake for another 15 minutes or until the almonds are golden brown.
While eating vegetables is always a good idea, it is best to buy and eat them in season. The taste is better and especially when the produce is grown locally, you’re doing the environement a favor as well. You could either go to a farmer’s market and just buy what’s there, or check a seasonal calendar like this one to find out what’s in season right now.
On the Gourmet Elephant, I will post a new “Veggie of the Month” recipe on Wednesdays. The VotM in January is…
Ok, I guess some of you just thought “d’oh”. Promise me you give them one more chance! They can be really good and you are definitely missing out on something if you won’t try baking them like I do in this Wednesday’s recipe.