A very simple yet truly delicious side dish that pairs perfectly with meat, fish, or vegetarian mains. Brussels sprouts and potatoes au gratin, to be baked in the oven or air fryer after a brief boil in water… they are quick to prepare and very appetizing, with their savory crust. Try this recipe, it’s easy, quick, and very tasty!
Here are some other ideas you might like:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 2-3
- Cooking methods: Air Frying, Oven, Boiling
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 127.01 (Kcal)
- Carbohydrates 25.41 (g) of which sugars 3.15 (g)
- Proteins 5.77 (g)
- Fat 1.51 (g) of which saturated 0.33 (g)of which unsaturated 0.39 (g)
- Fibers 5.78 (g)
- Sodium 224.85 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz Brussels sprouts
- 7 oz potatoes
- to taste breadcrumbs
- Grana Padano cheese, grated (to taste)
- 1 clove garlic (or a pinch of garlic powder)
- extra virgin olive oil
- salt
- pepper
Tools
- Air Fryer or convection oven
- Pot
- Colander
- Bowl
- Baking dish
Preparation
Clean the Brussels sprouts by removing the hard end and a couple of outer leaves. Cut a cross at the base and wash them well.
Peel the potatoes, wash them, and cut them into medium-sized cubes.
Boil the Brussels sprouts and potatoes in salted boiling water for 5-7 minutes, then drain them and transfer to a bowl. Cut the Brussels sprouts in half, or in quarters if they are large.
Season with salt, pepper, garlic (either powdered or finely chopped), and extra virgin oil. Mix and add a couple of tablespoons of breadcrumbs and some Grana to taste.
Transfer everything into a baking dish or a mold lined with parchment paper. Drizzle with a light thread of oil and a sprinkle of breadcrumbs.
If you have an air fryer, put the baking dish in the basket and cook at 375°F for 8 minutes + 4 minutes at 400°F. The vegetables should be tender inside and roasted on the surface; adjust the times based on your fryer model (I used this one).
Instead of a baking dish, you can also use a specific paper container, or you can put the vegetables directly in the basket (in this case, shorten the times).
If you don’t have an air fryer, put the baking dish in a convection oven at 375-400°F and bake for about 20 minutes, until a crust forms on top.
The Brussels sprouts and potatoes au gratin are ready, serve them hot as a side dish… enjoy your meal!
Advice and Notes
You can flavor the vegetables with herbs or spices to taste.
Adjust temperature and times based on the model of fryer or oven and the size of the potato and Brussels sprout pieces.
You can enrich the dish with cubes of cooked ham, speck, or bacon.
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