Prep: 30 minutes
Cook: 40 minutes
Servings: 6 to 8
2 1/2 tablespoons olive oil, or 1 1/2 tablespoons olive oil and 1 tablespoon unsalted butter
1 pound smallish potatoes, cut into 1/8-inch-thick half circles (peeling is optional)
1 pound Brussels sprouts, trimmed, cut into 1/8-inch-thick slices (include all the leaves that fall off while you’re cutting them)
2 cups chopped onion, about 1 large
1 teaspoon salt
2 teaspoons minced or crushed garlic
1/2 pound fresh spinach, baby leaves or coarsely chopped large leaves
Freshly ground pepper
1/4 cup cream, milk, half-and-half or soy milk
1 cup fresh whole-wheat breadcrumbs
1 packed cup grated Gruyere, about 4 ounces, optional
1. Heat the oven to 350 degrees, with a rack in the highest position possible that will fit your baking pan. Coat a 9-by-13-inch baking pan or equivalent gratin pan with about 1/2 tablespoon of the olive oil.
2. Heat a medium-large saucepan of water to a boil. Add the potatoes and Brussels sprouts; cook until fork-tender, 8-10 minutes. Drain a colander, shaking to drain thoroughly.
3. Meanwhile, place a large skillet over medium heat for about a minute. Add 1 tablespoon olive oil (2 tablespoons, if not adding butter); swirl to coat the pan. Melt in the butter, if using, and swirl again. Add the onion and 1/4 teaspoon salt; cook, stirring, until the onion becomes very soft, verging on golden, about 8 minutes.
4. Stir in the garlic; lay the spinach on top to wilt. (It will quickly oblige.) Stir it in, along with the drained potatoes and sprouts, the remaining 3/4 teaspoon salt, a generous amount of black pepper and the cream. Mix to get everything thoroughly distributed; transfer to the prepared pan. Taste for seasoning, adding more salt if needed.
5. Sprinkle the top with the breadcrumbs and cheese; dust it lightly with paprika, if you like. Bake until the cheese is perfectly melted and turning golden, 15-20 minutes. Serve hot or warm.
Per serving: 174 calories, 5 g fat, 2 g saturated fat, 7 mg cholesterol, 28 g carbohydrates, 6 g protein, 345 mg sodium, 5 g fiber.
Note: This recipe from Mollie Katzen’s “The Heart of the Plate” can be turned into a vegan dish if made with olive oil, soy milk and no cheese. For the breadcrumbs, toast 2 slices of whole wheat bread and crumble using a food processor.
Mollie Katzen – cookbook author, whose 1977 “Moosewood Cookbook” served as a Rosetta stone of sorts in giving the larger public an awareness and understanding of vegetarian cooking.
Source chicagotribuneRecipe by cookbook author Mollie Katzen: Brussels sprouts gratin with potatoes, spinach and olive oil,