Clean and blanch the Brussels sprouts. Peel the potatoes, cut into slices and pre-cook in salted water for 10 minutes. Cut the smoked ham into small cubes and fry briefly in a little oil. Prepare the bechamel sauce (recipes in the database).
Put the potatoes, Brussels sprouts and smoked pork in a baking dish and mix, season with nutmeg, pepper and herbs. Pour the sauce over it, sprinkle with the cheese and bake the casserole at 180 degrees for about 35 minutes.
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