Brussels sprouts casserole with cheese crust

Name: Brussels sprouts casserole with cheese crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1.2-1.5 kg Brussels sprouts; 7-10 Tbsp Salt; 1 (approx. 200 g) thick slice of cooked ham; 150-200 g Hard cheese (e.g. French Comté); 2 tablespoons (40 g) butter/margarine; 2 heaped tablespoons (40 g) Flour; 1/4 l Milk; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1.2-1.5 kg Brussels sprouts
7-10 Tbsp Salt
1 (approx. 200 g) thick slice of cooked ham
150-200 g Hard cheese (e.g. French Comté)
2 tablespoons (40 g) butter/margarine
2 heaped tablespoons (40 g) Flour
1/4 l Milk
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease

Directions

1
Clean and wash the Brussels sprouts. Steam covered in approx. 3/8 l boiling salted water for approx. 15 minutes
2
Dice the ham. Grate cheese. Drain the brussels sprouts and collect the vegetable water. Heat the fat. Sweat flour in it while stirring. Stir in milk and vegetable water. Bring to the boil and dissolve the stock in it. Simmer for about 5 minutes, stirring frequently. Melt 100 g cheese in it. Season to taste with salt, pepper and nutmeg
3
Put the sprouts and ham in a greased casserole dish. Pour sauce over it. Sprinkle with the remaining cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 40 minutes until golden brown. Served with: Boiled potatoes