Brussels Sprouts And Potato Gratin With Taleggio

• 3 cups brussels sprouts, trimmed
• 3 medium baking potatoes, peeled and cut into 1/8-inch thick slices
• 1 1/2 teaspoons salt
• Freshly ground pepper to taste
• 1/2 cup chicken broth, homemade or low-sodium canned
• 1/4 cup heavy cream
• 13 cup grated taleggio

1. Preheat the oven to 350 degrees.
2. Bring a large pot of water to a boil.
3. Add the brussels sprouts and blanch for 8 minutes.
4. Drain well and cut sprouts in half.
5. Place half of the potatoes in an 8-inch round gratin pan, in slightly overlapping layers.
6. Season with some of the salt and pepper.
7. Spread half of the brussels sprouts over the potatoes and season with salt and pepper.
8. Repeat the layers, seasoning each one.
9. Pour the chicken broth over the top and drizzle on the cream.
10. Cover with aluminum foil.
11. Bake until the potatoes are tender, about 45 minutes.
12. Preheat the broiler.
13. Sprinkle the top of the gratin with the cheese.
14. Place under the broiler until the cheese is melted and beginning to brown.
15. Divide among 4 plates and serve immediately.

brussels sprouts, baking potatoes, salt, freshly ground pepper, chicken broth, heavy cream, taleggio

Taken from cooking.nytimes.com/recipes/431 (may not work)