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Roasted Brussels Sprout And Potato Gratin


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2 tablespoons unsalted butter

2 tablespoons vegetable oil

1 1/2 pounds brussels sprouts, thinly sliced crosswise

1 large shallot, minced

1/4 cup dry white wine

2 cups heavy cream

Salt and freshly ground pepper

3 pounds baking potatoes, peeled and thinly sliced on a mandoline

1/2 cup freshly grated Parmesan cheese (about 2 ounces)

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