Equipment
* optional
Ingredients
Vegetables
- 600 g yukon gold potatoes, peeled and sliced 3mm thick
- 300 g brussels sprouts, trimmed and halved
- 3 garlic, minced
Dairy and Sauce
- 400 ml heavy cream, room temperature
- 200 g taleggio cheese, rind removed, cubed
- 50 g parmesan cheese, finely grated
- 30 g unsalted butter, divided
Seasonings
- 8 g kosher salt
- 2 g black pepper, freshly cracked
- 1 g nutmeg, freshly grated
- 4 fresh thyme, leaves picked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 518 kcal
- Protein
- 16 g
- Carbohydrates
- 29 g
- Fat
- 39 g
- Fiber
- 6 g
- Sugar
- 5 g
- Sodium
- 1399 mg
- Saturated Fat
- 25 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 92 mg
- Potassium
- 927 mg
- Calcium
- 243 mg
- Iron
- 1.7 mg
- Magnesium
- 66 mg
- Phosphorus
- 231 mg
- Zinc
- 0.7 mg
- Vitamin A
- 363 mcg
- Vitamin C
- 65 mg
- Vitamin D
- 1.1 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 92 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.21 mg
- Niacin
- 0.5 mg
- Folate
- 34 mcg
- Water
- 87 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat oven to 200°C/400°F. Grease a gratin dish with 10g of the unsalted butter.
Melt the remaining 20g of butter in a large skillet over medium-high heat. Add the halved Brussels sprouts cut-side down. Sauté for 5 to 7 minutes until deeply caramelized on the flat side. Remove from heat.
In a medium saucepan, combine the heavy cream, minced garlic, thyme leaves, nutmeg, salt, and black pepper. Bring to a gentle simmer over medium heat. Simmer for 3 minutes to infuse flavors, then remove from heat.
Layer half of the sliced potatoes evenly in the bottom of the prepared gratin dish. Scatter the caramelized Brussels sprouts and half of the cubed Taleggio over the potatoes.
Arrange the remaining potato slices on top. Pour the warm infused cream mixture evenly over the entire dish. Top with the remaining Taleggio cubes and an even layer of grated Parmesan.
Bake uncovered in the preheated 200°C/400°F oven for 45 to 50 minutes. The top should be deeply golden and bubbling, and the potatoes should offer no resistance when pierced with a paring knife.
Remove the gratin from the oven and let it rest at room temperature for 15 minutes before serving to allow the cream sauce to thicken and set.
Chef's Notes
- Do not rinse the potato slices after cutting them. The natural surface starches act as a crucial thickening agent for the cream sauce.
- Removing the rind from the Taleggio ensures a flawlessly smooth, velvety texture. Placing the cheese in the freezer for 15 minutes before prep makes cutting away the soft rind much easier.
- Searing the Brussels sprouts adds indispensable roasted, nutty flavor notes that balance the richness of the dairy, avoiding the sulfurous flavors sometimes associated with boiled brassicas.
Storage
Refrigerator: 3 days — Cover tightly to prevent the pungent cheese aroma from permeating other foods.
Reheating: Cover with foil and reheat in a 180°C/350°F oven for 20 minutes until bubbling hot.
Troubleshooting
Potatoes are undercooked but the top is browning too quickly
Cause: Potato slices are too thick or the oven has hot spots
Fix: Tent the gratin dish loosely with aluminum foil and continue baking until the potatoes are tender
Prevention: Ensure potatoes are sliced to a uniform 3mm thickness, ideally using a mandoline
Sauce is broken or greasy
Cause: Cream boiled too vigorously or low-fat milk/cream was substituted
Fix: Cannot be completely fixed, but allowing the dish to rest longer before serving will let some of the fat reabsorb
Prevention: Use heavy cream (minimum 36% fat) and maintain only a gentle simmer before baking
Cultural Context
Taleggio is a historic smear-ripened Italian cheese originating from the Val Taleggio in Lombardy. While its washed rind produces a famously pungent aroma, the interior paste is mild, fruity, and melts exceptionally well. This makes it an outstanding choice for rich winter baked dishes, bridging the robust earthiness of seasonal root vegetables and brassicas with Alpine culinary traditions.
