Brussels sprout and mashed potato gratin with Gorgonzola

main dish winter winter
Total: 1 hr 30 min. | Active: 40 min.
vegetarian

Yes, it's a bold recipe. Brussels sprouts and Gorgonzola are both foods you either love or hate. No one sits on the fence when it comes to these two ingredients. Either you like them or you really don't. For fans of both Brussels sprouts and Gorgonzola, this recipe is a real feast. And it's wonderfully simple to prepare.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 people

Brussels sprouts
500 g Brussels sprouts, cut in half
1 dl vegetable bouillon
  salt and pepper to taste
Mashed potatoes
1 kg mealy potatoes, peeled, cut into approx. 3 cm pieces
  salted water, boiling
1 tbsp butter
1 dl milk
1 pinch nutmeg
200 g Gorgonzola-Mascarpone, cut into pieces
Gratin
1 tbsp rapeseed oil
2 tbsp sugar
2  onions, halved, cut into thin strips

How it's done

Brussels sprouts

Place the Brussels sprouts in the prepared dish, cover with the stock, season.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove.

Mashed potatoes

Cook the potatoes in salted water for approx. 15 mins. until soft, drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Add the butter and milk. Mash the potatoes with a fork or potato masher, season, mix in the Gorgonzola.

Gorgonzola (cremoso)

Gratin

Heat the oil and sugar in a pan. Add the onions, sauté for approx. 10 mins. until soft, stirring occasionally. Spread the mashed potatoes on top of the Brussels sprouts, followed by the fried onions.

Return to the oven

Approx. 20 mins. in the centre of the oven.

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