New York City has been pretty much at a standstill for the past day due to the huge snowstorm that moved through. I always find it amusing when people here freak out about this much snow. Yes, it’s unusual for NYC standards but I spent 18 years of my life growing up in the Upper Peninsula of Michigan (veeeery close to Canada) and this sort of thing doesn’t faze me too much! Even so, the city has been shut down and there’s not much to do but get my Tracy Anderson workout on, watch Bowie the dog enjoy hopping around in the snow drifts, and of course, whipping up something warm and cozy to eat. I dug through my fridge and came up with a slightly healthier take on potatoes Au gratin, perfect to bake in these cute little soup bowls from Sur la Table which I’ve had hanging around for a while, but have yet to use! This dish is quick and easy, calls for dairy but leave the goats cheese and cream out if you like, it will come out more like a personal mini quiche, but just as tasty!
Cheesy Sausage + Brussels Sprouts Bake makes 4 individual servings
- 1 lb. of trimmed and quartered Brussels sprouts
- 1-2 medium Japanese sweet potato or Hannah white sweet potato, sliced thinly
- 4 links of sausage or Chorizo. I used organic, nitrate free chicken sausage with Italian seasoning.
- 1 organic cage free egg
- 1 cup goats milk heavy cream
- 1 shallot
- a firm goats cheese, capable of being shredded
- 1/2 tsp sea salt
Slice and brown the sausage in a skillet until crispy. Mix all the other ingredients together and divide evenly into 4 individual oven safe bowls or ramekins. Sprinkle each one with a good amount of the goat cheese on top, place on tray and bake in the oven at 350 F for 20 minutes.
To get the cheese really crispy and golden brown, place under the broiler for a few extra minutes, before digging in.