Vegetable Au Gratin with Brussels Sprouts
use a mandolin to get consistency sizes
shredding your own cheese makes for a smoother, stringer texture because there is no anti caking agent to prevent it from sticking together
Ingredients
- 8 c savoy cabbage, sliced 1/4’’ thick (about 1 small head)
- 1 lb. brussels sprouts, thinly sliced/ shaven
- 7 tbsp avocado oil, or another neutral oil like grapeseed or canola
- 1 ¼ tsp salt plus more to season
- 1 c heavy cream
- ½ c whole milk
- 1 ½ tsp fresh black pepper
- a pinch of nutmeg
- 1 ½ tbsp Dijon mustard
- 1 Tbsp maple syrup
- 1 c parmesan cheese
- 8 oz sharp cheddar cheese, or gruyere
- 3 Tbsp melted butter
- ½ tsp black pepper
- 1 c panko bread crumbs
Instructions
- Preheat broiler to high and place a rack under the broiler.
- In a mixing bowl, combine the cabbage with 4 T of avocado oil and a pinch of salt. Arrange half of the cabbage onto a rimmed baking sheet in a single layer. Broil 4-5 minutes, then toss the cabbage and broil 4-5 minutes more until charred. Repeat for remaining cabbage then set aside.
- Toss the brussels sprouts with 3 tbsp of avocado oil and season with salt. Arrange onto a rimmed baking sheet and broil 4-5 minutes, then toss and broil 4-5 minutes more. Combine with the cabbage, then transfer both to a greased ceramic dish (about 9x13’’ or similar size).
- Preheat oven to 375 D F.
- Combine the melted butter, 1/2 tsp black pepper, a pinch of salt, and the panko.
- In a bowl, mix together the cream, milk, 1 1/4 tsp salt, pepper, nutmeg, mustard, syrup, and parmesan. Whisk together, then pour it over the cabbage and sprouts. Top with the sharp cheddar and place the dish on a baking sheet.
- Bake on the center rack for 50-60 minutes, until the cream thickens, cheese melts, and panko is golden. If needed, broil the top for 1 minute or so until golden (while keeping it on the center rack).
- Let the gratin cool 10 minutes before serving.