Equipment
Ingredients
Vegetables
- 500 g yellow potatoes, peeled
- 400 g brussels sprouts, trimmed and halved
Dairy
- 200 g taleggio cheese, rind removed and cubed
- 300 ml heavy cream
- 50 g parmesan cheese, grated
- 30 g unsalted butter
Aromatics and Seasoning
- 2 garlic, minced
- 3 g fresh thyme, leaves picked and lightly chopped
- 1 g nutmeg, freshly grated
- 6 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Use about 10g of the butter to generously grease the inside of a 2-liter baking dish.
Using a mandoline slicer or a sharp chef's knife, slice the peeled yellow potatoes to exactly 3mm thickness on a cutting board.
Melt the remaining butter in a large skillet over medium-high heat. Add the halved Brussels sprouts cut-side down and sear until deeply caramelized and nutty, about 4 to 5 minutes. Remove from the heat.
In a medium saucepan, whisk together the heavy cream, minced garlic, fresh thyme, nutmeg, kosher salt, and black pepper. Bring to a gentle simmer over medium heat.
Drop the sliced potatoes into the simmering cream mixture. Cook, stirring gently occasionally so they do not stick to the bottom, for 5 minutes until the cream visibly thickens from the potato starch.
Transfer exactly half of the potato and cream mixture into the prepared baking dish, spreading it into an even layer. Arrange the caramelized Brussels sprouts evenly over the potatoes, then scatter half of the cubed Taleggio cheese across the layer.
Layer the remaining potatoes and cream smoothly over the sprouts. Distribute the remaining Taleggio cubes over the top, then finish with an even dusting of the grated parmesan cheese.
Bake uncovered at 200°C (400°F) for 25 to 30 minutes. The gratin is done when the edges are bubbling vigorously and the cheese topping has formed a deeply golden-brown crust.
Remove the baking dish from the oven and let the gratin rest at room temperature for at least 15 minutes before serving to allow the starch matrix to set up and stabilize.
Chef's Notes
- Taleggio is a washed-rind smear-ripened Italian cheese. While it carries a famously pungent, funky aroma, it melts into an incredibly mild, buttery, and fruity cream. Do not let the scent intimidate you.
- Pre-searing the Brussels sprouts is a critical step. It kickstarts the Maillard reaction, developing a nutty sweetness that beautifully offsets their natural brassica bitterness and cuts through the intense dairy fat.
- Simmering the potatoes directly in the cream serves two purposes: it infuses the potato entirely with the aromatics, and it releases raw starch into the liquid, naturally thickening the sauce without the need for a flour-based roux.
- Always chill Taleggio for 20 minutes before attempting to dice it. At room temperature, it becomes notoriously sticky and difficult to process cleanly.
Storage
Refrigerator: 3 days — Cover tightly with plastic wrap to prevent the pungent cheese aroma from permeating other foods.
Reheating: Reheat individual portions in a 175 C or 350 F oven for 15 minutes until bubbly and heated through.
