Brussels sprouts and potato casserole
DIFFICULTY
easy
easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
4
- 500 g Potatoes
- 750 g Brussels sprouts
- 7-10 Tbsp Salt
- 500 g Kassel
- 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
- 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 5 minutes and drain. Cut the smoked pork loin into cubes. Put everything into a greased ovenproof dish.
- 2
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. Crumble toast finely. Wash the thyme and remove the leaves.
- 3
Heat butter, add breadcrumbs and thyme leaves, roast briefly and spread on the casserole 15 minutes before the end of cooking time.
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