Brussels sprouts casserole

Name: Brussels sprouts casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 500 g Brussels sprouts; 7-10 Tbsp Salt; 4 Kasseler slices (boneless; approx. 150 g each); 2 tablespoons (30 g) butter/margarine; 2 tablespoons (30 g) Flour; 1/4 l Milk; 7-10 Tbsp white pepper; 1 TEASPOON Mustard; 7-10 Tbsp Grease; 50 g Gouda cheese

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
500 g Brussels sprouts
7-10 Tbsp Salt
4 Kasseler slices (boneless; approx. 150 g each)
2 tablespoons (30 g) butter/margarine
2 tablespoons (30 g) Flour
1/4 l Milk
7-10 Tbsp white pepper
1 TEASPOON Mustard
7-10 Tbsp Grease
50 g Gouda cheese

Directions

1
Wash the potatoes and cook for about 20 minutes. Clean and wash the Brussels sprouts and cook them for about 15 minutes in 1/4 l of lightly salted water.
2
Potatoes quench, peel and in rough cubes cut. Drain the Brussels sprouts. Collect the vegetable stock
3
If necessary, wash the cured pork and pat dry. Fry briefly on each side in 1 tablespoon of hot fat. Remove. Heat 1 tbsp. fat in the frying fat. Sauté the flour in it. Deglaze with vegetable stock and milk. Let simmer for 3-5 minutes while stirring. Season to taste with salt, pepper and mustard
4
Place the potatoes and Brussels sprouts in a greased casserole dish. Insert the casserole slices. Pour the sauce over them. Grate the cheese and sprinkle over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 20 minutes