Potato and Brussels sprouts casserole

Name: Potato and Brussels sprouts casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg baby potatoes; 7-10 Tbsp Salt; 750 g Brussels sprouts; 500 g Cured pork chop (triggered); 1 TABLESPOON Oil; 80 g Racelette cheese; 40 g Butter or margarine; 40 g Flour; 250 g Whipped cream; 200 ml Milk; 50 g Roasted onions; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1/2 bunch Parsley; 7-10 Tbsp Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg baby potatoes
7-10 Tbsp Salt
750 g Brussels sprouts
500 g Cured pork chop (triggered)
1 TABLESPOON Oil
80 g Racelette cheese
40 g Butter or margarine
40 g Flour
250 g Whipped cream
200 ml Milk
50 g Roasted onions
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1/2 bunch Parsley
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook in boiling salted water for about 20 minutes. Then rinse with cold water, peel, possibly halve. Clean and wash Brussels sprouts, cook in boiling salted water for 15-20 minutes and drain.
2
For the sauce, wash the cured pork, dab dry and cut into cubes. Sauté in hot oil while turning for 2-3 minutes. Deglaze with 1/4 litre water. Grate cheese. Melt the fat. Sweat flour in it.
3
Add cream, milk and cured pork stock while stirring constantly, bring to the boil. Melt half of the cheese in it. Fold in fried onions. Season to taste with salt, pepper and nutmeg. Fill potatoes, Brussels sprouts and cured pork loin into an ovenproof dish.
4
Pour gravy over it. Sprinkle with remaining cheese. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Wash and finely chop the parsley. Sprinkle casserole with chopped parsley.
5
Serve garnished with parsley bouquets.