Brussels sprout casserole
With recipe
We could eat the delicious Brussels sprout casserole with potatoes every week: topped with cheese, the vegetarian casserole tastes heavenly and is quick and easy to make.
INGREDIENTS
300 g potatoes (mainly waxy)
600 g Brussels sprouts
a little salt
1 clove of garlic
1 tbsp olive oil
250 g cream
150 ml milk
2 egg yolks
1 large pinch of pepper
1 pinch of grated nutmeg
150 g grated cheese (e.g. mountain cheese)
PREPARATION
- For the Brussels sprout casserole, peel the potatoes and cut them into cubes about 1 x 1 cm in size. Wash and clean the Brussels sprouts and make a cross-shaped cut from the bottom so that the Brussels sprouts cook evenly. Boil the potato cubes and Brussels sprouts together in a pot in lightly salted water for about 10 minutes, then drain and rinse with cold water.
- Peel the garlic clove and chop finely. Rub or brush the casserole dish (approx. 25 cm diameter) with the olive oil and the garlic clove. Put the pre-cooked potatoes and the pre-cooked Brussels sprouts in the casserole dish.
- Put the cream and milk in a blender. Add the egg yolks to the cream milk. Mix the cream milk with the hand blender until it forms a creamy mixture. Add the salt, pepper and nutmeg and mix everything well again.
- Preheat the oven to 180 degrees top and bottom heat. Pour the egg yolk-milk-cream mixture over the potatoes and Brussels sprouts in the casserole dish and spread it evenly. Sprinkle the grated cheese on top and bake the Brussels sprout casserole in the oven for about 35 minutes until golden brown. Remove, let cool briefly and serve. Enjoy!
