Kasseler Brussel sprouts casserole

Name: Kasseler Brussel sprouts casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 750 g Brussels sprouts; 7-10 Tbsp salt, white pepper, nutmeg; 1 TABLESPOON Oil; 80 g Raclette or Gouda cheese; 1 big onion; 40 g + 1 tsp butter/margarine; 40 g flour, 100 g whipped cream; 300 ml Milk; 1/2 bunch Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg waxy potatoes
750 g Brussels sprouts
7-10 Tbsp salt, white pepper, nutmeg
1 TABLESPOON Oil
80 g Raclette or Gouda cheese
1 big onion
40 g + 1 tsp butter/margarine
40 g flour, 100 g whipped cream
300 ml Milk
1/2 bunch Parsley

Directions

1
Wash the potatoes and cook for about 20 minutes. Peel and halve the potatoes if necessary. Clean and wash Brussels sprouts and cook in salted water for about 15 minutes. Drain
2
Cured pork loin, wash, pat dry and dice. Fry in hot oil for 2-3 minutes. Deglaze with 1/4 l water and simmer for about 3 minutes
3
Grate cheese. Peel and chop the onion. Heat 40 g fat, fry onion in it. Fry flour with sweat. Stir in cream, milk and smoked pork stock. Bring to the boil and melt half the cheese in it. Season to taste
4
Fill the potatoes, Brussels sprouts and celery in a greased ovenproof dish. Pour sauce over it. Sprinkle with remaining cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 15-20 minutes. Wash, shake dry and chop the parsley. Sprinkle over the casserole
5
Drink: cool Pils