Brussels sprout gratin with Kasseler

Name: Brussels sprout gratin with Kasseler
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes; 750 g Brussels sprouts; 7-10 Tbsp Salt; 500 g Kasselerkotelett in the piece (boneless); 6 Eggs; 2 TEASPOONS medium hot mustard; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 150 ml Milk; 2 discs Toast; some stem(s) Thyme; 20 g Butter; 2 Tomatoes; 1 TABLESPOON Olive oil; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes
750 g Brussels sprouts
7-10 Tbsp Salt
500 g Kasselerkotelett in the piece (boneless)
6 Eggs
2 TEASPOONS medium hot mustard
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
150 ml Milk
2 discs Toast
some stem(s) Thyme
20 g Butter
2 Tomatoes
1 TABLESPOON Olive oil
7-10 Tbsp Grease

Directions

1
Peel, wash and dice the potatoes. Clean and wash the Brussels sprouts. Pre-cook both in boiling salted water for about 5 minutes and drain. Cut the smoked pork loin into cubes.
2
Put everything into a greased ovenproof dish. Whisk eggs, mustard, salt, pepper, nutmeg and milk and pour over the mixture. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 45 minutes.
3
Finely crumble the toast bread. Wash the thyme and remove the leaves. Heat butter, add breadcrumbs and thyme leaves, roast briefly and spread on the casserole 15 minutes before the end of cooking time. Remove seeds from tomatoes and dice finely.
4
Heat the oil and sauté the tomato cubes for about 1 minute. Before serving, spread on the casserole.