Roasted Brussels Sprouts and Potato Gratin
105 mins (prep 45, cooking 60)
10 ingredients
8 servings
I love roasted brussels sprouts and the pairing of the sprouts with potatoes in this creamy gratin is ingenious. This dish is served at a delightful little wine bar, Enoteca Vin, in Raleigh, North Carolina.

Categories:  holiday , side-dish , new-years , north-american , american , christmas , <-4-hours , vegetarian , southern-u.s. , potato , thanksgiving , vegetable , time-to-make ,
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Serving Size (329.3 g)
Servings 8
Amount per Serving
Calories 469.27 Calories from Fat 261.09
% Daily Value *
Total Fat 29.01g 357.01%
Saturated Fat 15.89g 635.78%
Trans Fat 0.22g %
Cholesterol 88.99mg 237.29%
Sodium 454.75mg 151.58%
Total Carbohydrate 46.78g 124.76%
Dietary Fiber 5.78 g 185.07%
Sugars 6.5 g %
Protein 7.47g 119.48%
Vitamin A 1603.18IU% Vitamin C 94.42mg%
Calcium 84.15mg% Iron 1.82mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large shallot, freshly ground black pepper, freshly grated parmesan cheese