Truffled Brussels Sprouts Gratins
Here is a delicious recipe originally shared by Hannah Kaminsky on her BitterSweetBlog.
1/2 Cup (4 Ounces) Plain Mashed Potatoes
2 Ounces (About 1/3 of a Wheel) Miyoko’s Kitchen French Style Winter Truffle Cheese
3/4 Pound Brussels Sprouts, Blanched and Halved
1 Tablespoon Olive Oil
2 Scallions, Thinly Sliced
1–2 Tablespoons Fresh Parsley, Roughly Chopped
1 Tablespoon White Miso Paste
1 Tablespoon Arrowroot Powder
1 Cup Unsweetened Non-Dairy Milk
1/4 Teaspoon Freshly Ground Grains of Paradise or Black Pepper
Toppings, To Serve (Optional):
Salt and Pepper Sliced Almonds
Preheat your oven to 350 degrees and lightly grease 6 small ramekins; set aside.
While still warm, mash the potatoes with the truffle cheese, mixing well so that the cheese melts in smoothly, but not so well that you create wallpaper paste (it will become progressively stickier as you stir, so take it easy!) Fold in the blanched Brussels sprouts, followed by the oil, scallions, parsley, Miso and arrowroot, making sure that all of the ingredients are thoroughly incorporated. Slowly pour in the non-dairy milk while continuing to stir, and finally season to taste with grains of paradise or black pepper.
Equally distribute the mixture between your prepared ramekins and bake for 35–45 minutes, until lightly browned on top. They should still jiggle slightly when tapped, much like a cheesecake, as they will continue to set as they cool. Let rest for at least 15 minutes before topping with leeks, almonds, and balsamic glaze as desired and serving hot. The gratins can be made ahead of time and will keep nicely in the fridge, tightly covered and unadorned, for up to 4 days.
Makes 6 Servings