Brussels sprouts and potato gratin with smoked pork

Name: Brussels sprouts and potato gratin with smoked pork
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g waxy potatoes; 500 g Brussels sprouts; 7-10 Tbsp Salt; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 1/4 l Vegetable broth (instant); 1/8 l Milk; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 500 g detached pork chop; 150 g Gouda cheese; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g waxy potatoes
500 g Brussels sprouts
7-10 Tbsp Salt
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
1/4 l Vegetable broth (instant)
1/8 l Milk
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
500 g detached pork chop
150 g Gouda cheese
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook in boiling water for 20 minutes. Clean and wash the Brussels sprouts, cut them in half if necessary and cook them covered in boiling salted water for about 15 minutes. Drain the sprouts. Drain potatoes, rinse, peel and slice. Melt the fat. Add flour and sweat in it. Add vegetable stock and milk while stirring constantly, bring to the boil and simmer for 5 minutes.
2
Season with salt, pepper and nutmeg. Grate cheese. Wash meat, dab dry and cut into 8 thin slices. Layer potatoes, Brussels sprouts and cured pork loin in a greased casserole dish (26 cm Ø). Pour béchamel sauce over it and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes