Tick tock, tick tock. Turkey day is around the corner, are you ready? Somehow Thanksgiving just doesn’t seem the same without at least one classic, cheesy gratin. Scalloped potatoes or turnips often make an appearance, and last year a gratin of fennel was the star. This year my gratin of choice is a creamy brussels sprouts gratin, with sprouts that have been blanched and then baked in a sauce with pancetta, shallots, and Gruyere.
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