Brussels sprouts-potato casserole

Name: Brussels sprouts-potato casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 1 kg Brussels sprouts; 7-10 Tbsp grated nutmeg; 1 (approx. 200 g) slab of smoked ham; 250 g Whipped cream; 400 ml Vegetable stock; 120 g medieval Gouda cheese; 7-10 Tbsp Pepper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
1 kg Brussels sprouts
7-10 Tbsp grated nutmeg
1 (approx. 200 g) slab of smoked ham
250 g Whipped cream
400 ml Vegetable stock
120 g medieval Gouda cheese
7-10 Tbsp Pepper

Directions

1
Peel, wash and slice the potatoes. Cook in salt water for 15-20 minutes. In the meantime clean and wash the Brussels sprouts. Bring salted water to the boil, season with nutmeg. Cook the Brussels sprouts for 15-20 minutes. Cut ham into cubes.
2
For the sauce, bring cream and stock to the boil. Grate cheese and melt in it. Season to taste with salt, pepper and nutmeg. Put the prepared vegetables and diced ham into 4 small ramekins. Pour sauce over them. Gratinate in the preheated oven (electric cooker: 225 °C/ gas: level 4) for about 10 minutes and serve