Prep time: 20 minutes
Total time: 1 hour, 25 minutes
1 Tbsp unsalted butter
2 cloves garlic, minced
3 lb potatoes, peeled and thinly sliced
Salt and pepper to taste
2 cups heavy cream
2 cups whole milk
1 cup grated parmesan cheese, divided
3/4 cup grated gruyère cheese, divided
2 Tbsp extra-virgin olive oil
1½ lb Brussels sprouts, trimmed and sliced
2 tsp sugar
½ cup bread crumbs
¼ cup toasted almonds, ground
1. Preheat oven to 350 degrees F. Grease bottom and sides of a 12-inch baking dish with butter. Spread the minced garlic on the bottom of the dish.
2. Place the potato slices in a large saucepan, and season them with salt and pepper. Add the cream and milk. Simmer gently over low heat for 10 minutes, stirring occasionally. Stir in ½ cup parmesan and ½ cup gruyére. Set pan aside.
3. Heat a large skillet; add the olive oil, then the Brussels sprouts. Season with salt, pepper, and the sugar. Sauté until they wilt slightly. Drain excess oil.
4. Layer potato and sprout mixtures in the baking dish, starting with the potatoes; sprinkle remaining cheese between layers and on top.
5. Bake until tender, 40 to 45 minutes. While dish is cooking, combine the bread crumbs and almonds; sprinkle on top of the gratin and bake for an additional 10 minutes. Allow to cool and set for about 20 minutes before serving.
Multitasking mom Alex Guarnaschelli is host of the Food Network's The Cooking Loft and executive chef of the New York restaurant Butter.