A traditional gratin has no cheese; it’s just a crunchy, layered potato casserole. Use a mandolin to slice the potatoes—or the thinnest slicing blade possible in a food processor.
1 lb. Brussels sprouts, stemmed and thinly sliced
2 medium shallots, peeled and thinly sliced
4 garlic cloves, crushed
1 tablespoon olive oil
1 tablespoon stemmed thyme or 1 1/2 teaspoons dried thyme
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
3 lbs. Russet or baking potatoes, peeled and cut into 1/8-inch thick slices
1 1/2 cups no-salt vegetable broth
1 1/2 cups fat-free milk
1 tablespoon unsalted butter
Prep Time: 30min | Cook Time: 30min
Position the rack in the center of the oven and preheat the oven to 400 degrees.
Stir the shredded Brussels sprouts, shallots, garlic, olive oil, thyme, 1/2 teaspoon salt, and pepper in a large bowl until well combined; set aside.
Spray a 9 x 13-inch baking dish with nonstick spray.
Layer the ingredients as you would a lasagna. Place a quarter of the potato slices in one layer in the bottom of the baking dish.
Top evenly with a third of the Brussels sprouts mixture.
Lay a third of the remaining potato slices over the dish in one layer, then top evenly with half the remaining Brussels sprouts mixture.
Lay half the remaining potato slices over the dish, top with all the remaining Brussels sprouts mixture, then lay the remaining potatoes over the dish in an even layer.
Pour the broth and milk evenly over the dish, then dot the top with small bits of the butter and sprinkle with the remaining 1/4 teaspoon salt.
Cover and bake for 30 minutes.
Uncover and continue baking until browned and crispy, about 1 hour.
Several times while the dish is uncovered, use a shallow spoon to scoop up the liquid bubbling through the potatoes and baste this juice over the dish. Let stand at room temperature for 5 minutes before serving.
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