Name: Gratin of Chestnuts and Brussels Sprouts (Gratin de Châtaigne et Choux de Bruxelles)
Yield: 6 servings
Cuisine: French
Ingredients: ½ pound Tomme de Savoie or Fontina cheese, sliced; ½ cup heavy cream; 1½-2 cups bouillon or farm-style chicken broth; 2 tablespoons butter; 1 pound peeled chestnuts; Pepper from the mill; Salt; 1 pound Brussels sprouts

Preparation info

6
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

This is a modem preparation; Brussels sprouts are not a traditional Savoie vegetable. If you use peeled chestnuts sold in a jar, do not precook them in water.

Ingredients

1 pound Brussels sprouts
1 pound peeled chestnuts
Salt

Method

Blanch the Brussels sprouts, drain them well, and set them aside. Cover the peeled chestnuts with water and cook them until half tender. Mix the sprouts and chestnuts; season with salt and pepper.

Butter a 1½-quart baking dish. Add the vegetables and stock to cover them; salt and pepper. Bake in a preheated 325°F oven until most of the stock has evaporated. Add the cream and finish baki