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Potato Gratin, Roasted Squash with Sorghum Butter and Glazed Brussel Sprouts


Potato Gratin, Roasted Squash with Sorghum Butter and Glazed Brussel Sprouts Recipe

Ingredients:
  • 1 garlic clove, peeled and halved
  • 1 tablespoon unsalted butter, softened
  • 2 1/2 cups whole milk
  • 2 tablespoons minced shallots
  • 1/4 teaspoon Kosher salt (or more to taste)
  • 1/4 teaspoon black pepper
  • Dash of whole freshly grated nutmeg
  • 2 pounds Yukon Potatoes, peeled and sliced into 1/8-inch-thick slices (use a Mandoline to do this, is you have one)
  • 1/2 cup (2 ounces) shredded Gruyere cheese (or more if you add some cheese to the potato and milk mixture) *Use the weight measurement
  • 1/2 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese *Use the weight measurement
  • 4 Delicata Squash
  • Extra Virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Leaves from two sprigs of thyme, chopped
  • Sorghum Butter or butter combined with brown sugar or Maple syrup
  • 1 pound fresh brussel sprouts, washed, trimmed and left whole or cut in half (your preference)
  • 1/4 teaspoon Kosher salt (or more to taste)
  • freshly ground pepper, a couple of good grinds
  • 1 cup filtered water
  • 1/2 teaspoons sugar
  • 1 1/2 tablespoons unsalted butter
  • Good splash balsamic vinegar (a nice one)
Directions:
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