Brussels Cabbage Casserole with Potatoes and Ham
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg Brussels sprouts
- 500 g potato (s)
- 200 g ham, cooked
- 1 onion (s), cut into thin rings
- 1 cup crème fraîche
- 100 g cream cheese
- 150 g cheese (Emmentaler), rated
- 2 egg (s)
- 200 ml milk
- Caraway seed
- nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the Brussels sprouts and cook them in salted water, at the same time put on the potatoes as jacket potatoes and cook them.
- Drain the Brussels sprouts and rinse in cold water (so that the color stays nice), pour into an ovenproof dish and sprinkle with some caraway seeds. Peel the potatoes and add them in small pieces. Season everything with salt and pepper. Cut the cooked ham into small pieces and spread on top. Then spread the cream cheese on top and place the thinly sliced onion on top.
- Whisk the eggs with the milk and crème fraîche, season with salt and nutmeg and pour over the casserole.
- Bake in a preheated oven at 200 degrees for about 35 minutes. Sprinkle the grated Emmentaler over the top about 10 minutes before the end of the baking time.
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