Brussels sprouts au gratin with pork

Name: Brussels sprouts au gratin with pork
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Potatoes; 500 g Brussels sprouts; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 4 discs (150 g each) Kassel; 30 g Butter or margarine; 40 g Flour; 1/4 l Vegetable broth (instant); 1/4 l Milk; 50 g grated gouda cheese

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Potatoes
500 g Brussels sprouts
7-10 Tbsp Salt
1 TABLESPOON Oil
4 discs (150 g each) Kassel
30 g Butter or margarine
40 g Flour
1/4 l Vegetable broth (instant)
1/4 l Milk
50 g grated gouda cheese

Directions

1
Wash the potatoes, bring to the boil covered with water and cook for about 20 minutes. Clean and wash the Brussels sprouts and cook in boiling salted water for about 15 minutes. Drain sprouts on a sieve. Heat the oil in a pan.
2
Sauté the cured pork briefly in it. Drain potatoes, peel and cut into thick slices. Heat the fat in a saucepan. Sweat flour in it and deglaze with broth and milk. Bring everything to the boil once.
3
Season to taste with salt and pepper. Put the potatoes and Brussels sprouts in an ovenproof dish. Place slices of sliced pork on top. Pour sauce over them and sprinkle with cheese. Bake in the preheated oven (electric range: 200 ° C/ gas: level 3) for about 20 minutes.