Potato and Brussels Sprout Gratin

We start by cleaning the potatoes, selecting the best tubers that are firm and have no spots or green corners. After washing them well under a stream of cold water, we cut them into slices about 1 cm thick, so they cook evenly. Then, we turn our attention to the cabbage. We carefully clean it, removing the outer leaves and cutting off the core. We boil the cabbage in salted water for 10-15 minutes until it becomes slightly soft. We take it out of the water, let it cool a bit, and then cut it in half.

To give a delicious taste to the dish, we grease a deep baking dish with butter, making sure the edges are well covered. Fresh garlic is an essential ingredient, so we peel it and cut it into very thin slices. We place these slices at the bottom of the dish, creating a flavorful base for the gratin. If you prefer a milder garlic taste, you can cut the garlic clove in half and rub the dish with the cut side.

Now we are ready to assemble the gratin. We start by placing a first layer of potatoes, which will provide a pleasant texture and absorb the surrounding flavors. On top of this layer, we add slices of melted cheese, which will bring creaminess and a savory taste. Next comes a layer of cabbage, adding a nice contrast. We continue with another layer of cheese, and then finish with the final layer of potatoes, which will form a crispy crust at the end.

To prepare the sauce, we mix the liquid cream with vegeta and pepper, obtaining a uniform composition that we generously pour over the layer of potatoes. This sauce will contribute to creating a delicate and moist texture. We sprinkle a thick layer of grated cheese, which will become golden and crispy during baking. We cut the butter into small cubes and place them on top to enrich the flavor and provide an appetizing appearance.

We place the dish in the preheated oven at 220 degrees Celsius and let the gratin bake for 20-30 minutes until it becomes golden and crispy on top. Once ready, we let it cool a bit to set the layers. This potato and cabbage gratin can be served as a side dish with a roast or enjoyed as a flavorful vegetarian dish, ideal for any occasion.

 Ingredients: 8-10 potatoes, 400 g of Brussels sprouts, 1 pack of processed cheese, 250 g of grated cheese, 400 ml of liquid cream, 80 g of butter, 1 tablespoon of vegetable oil, pepper, garlic

 Tags:  cheese garlic cabbage potatoes unt sour cream cheese gluten-free recipes vegetarian recipes recipes for children