I'm not sure why British cooking is on everyone's mind these days. This dish we made today was conceived of well before we stumbled onto that English pub yesterday, just because we had the ingredients on hand.
There was half a bag of Brussels sprouts in the fridge, a couple of types of potatoes in the potato bowl (doesn't everybody have a potato bowl?) and the usual refrigerator/larder staples. The basic ingredients sort of suggested colcannon, the Irish dish of buttery mashed potatoes with cabbage.
But I got to thinking. Wouldn't scalloped potatoes be good with a layer of Brussels sprouts inside?
So I separated the outer leaves from the sprouts and shredded the innards. Sauteed them with minced garlic and salt. Peeled and sliced the taters (both russets and some of those arty, designer new potatoes, name lost to advancing — what's that word for when you get old and forget names?). Layered half the potato slices in a buttered dish, topped 'em with Brussels sprouts, and piled on the rest of the potatoes. Then I poured a gruesome amount of buttermilk over it all (no, really, I love buttermilk) with a splash of white wine to make it all settle in. Egregious dots of butter on top, and then into a 350° oven for just over an hour (use your judgement).
You should have heard Cranky snorfing it up, sighing, moaning. Yeah, it was that good.