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500 G – Potatoes – Brussels Sprouts – Kasseler Gratin

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g Brussels sprouts
  • 500 g potato (s)
  • 500 g smoked pork, (neck without bones)
  • oil
  • 1 liter bechamel sauce
  • Cheese, grated
  • 1 onion (s)
  • nutmeg
  • pepper
  • Herbs
500 G – Potatoes – Brussels Sprouts – Kasseler Gratin
500 G – Potatoes – Brussels Sprouts – Kasseler Gratin
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Instructions

  1. Clean the Brussels sprouts and blanch in boiling water for 3-4 minutes. Drain and set aside.
  2. Peel the potatoes, cut into slices, and pre-cook in salted water for 10 minutes. Drain and set aside.
  3. Cut the smoked pork into small cubes.
  4. Heat oil in a pan over medium-high heat and fry the pork cubes for 2-3 minutes until browned.
  5. Prepare the bechamel sauce if you haven't already.
  6. In a baking dish, combine the cooked potatoes, blanched Brussels sprouts, and fried pork. Mix gently.
  7. Season with nutmeg, pepper, and herbs.
  8. Pour the bechamel sauce over the mixture.
  9. Sprinkle grated cheese on top.
  10. Bake at 180°C (350°F) for 35 minutes until heated through.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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