Sunchoke And Brussels Sprouts Gratin
2 tablespoons unsalted butter
8 ounces leeks, white and pale-green parts only, sliced
2 cloves garlic, minced
1 pound sunchokes, thinly sliced
8 ounces Brussels sprouts, trimmed, shredded
1 cup whole milk
1 cup heavy cream
6 sprigs fresh thyme, picked over
3/8 teaspoon salt
1/2 teaspoon ground nutmeg
2 ounces grated parmesan cheese
Step 1. Preheat the oven to 400°F.
Step 2. In a 12-inch braiser, heat up the unsalted butter over medium heat. Add the leeks and garlic to the braiser; cook for 5 minutes or until the leeks are lightly browned; stir occasionally.
Step 3. Add the sunchokes and Brussels sprouts; cook for 5 minutes or until the sunchokes are lightly browned; stir occasionally.
Step 4. Add the whole milk, heavy cream, fresh thyme, salt, and ground nutmeg; stir to combine. Bring the braiser to a boil over high heat. Top with the grated parmesan cheese.
Step 5. Place the braiser in the oven and bake for 40 minutes uncovered or until the liquid is more or less absorbed and the surface turns golden brown.