Recipe: Brussels Sprout / Fennel Gratin

For those of you who turn pale at the thought of eating a Brussels sprout, this dish is just as excellent substituting 2 pounds of raw thin sliced Yukon gold or russet potatoes for the sprouts.  Either way this gratin is a wonderful addition to a holiday meal or buffet because it can be made ahead and can sit at room temperature for up to an hour.

No photo of this one (yet).  The troops were too hungry and I was out voted…

Prep Time: 20 minutes                              
Cooking Time:  1 hour
Difficulty: wedge
Serves: 10-12

Ingredients:

3 medium fennel bulbs (2 ½ -3 inches in diameter)
1 yellow onion, thinly sliced
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon unsalted butter
2 pounds fresh brussels sprouts, quartered
2 cups plus 2 tablespoons heavy cream
2 ½ cups grated Gruyere cheese (½ pound)
1 teaspoon kosher salt
½ teaspoon white pepper

Instructions:

Preheat oven to 350 degrees.  Butter the inside of a 10×15 by 2 inch baking dish.

Remove stalks from the fennel and cut bulbs in half lengthwise.  Remove the cores and thinly slice making about 5 cups sliced fennel.  Saute the fennel and onion and garlic in the olive oil and butter on medium-low heat until tender, about 15 minutes.

While the fennel is cooking, quarter the brussels sprouts and steam for 4 minutes.  Drain and pat dry.

Mix brussels sprouts with 2 cups of cream and 2 cups of Gruyere, salt and pepper.  Mix in fennel and onion.

Pour into the prepared baking dish and press down to smooth top.  Combine remaining cheese and 2 Tablespoons of cream and sprinkle on top.  Bake for 1 hour until tender and top is browned and bubbly.  Allow to sit for 10 minutes before serving.

Gratin can be made ahead a day and refrigerated.  Then bring to room temperature before baking.