Brussels Sprouts and Potato Gratin
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g potato (s)
- 500 g Brussels sprouts
- 150 g Gouda cheese, rated
- 50 g diced ham
- 1 tablespoon butter
- 1 tablespoon flour
- 250 ml vegetable stock
- 125 ml milk
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut in half and cook in salted water for about 10 minutes. Clean and score the Brussels sprouts and cook in salted water for about 10 minutes. Drain both. Cut the potatoes into slices.
- Preheat the oven to 200 degrees. Grease a quiche pan.
- Melt the butter, stir in the flour and sweat. Deglaze with stock and milk while stirring, bring to the boil and simmer for approx. 5 minutes. Then season the sauce with salt, pepper and nutmeg.
- Put the potatoes, Brussels sprouts and diced ham in the pan. Pour the sauce over it and sprinkle the cheese over it.
- Baked for about 20 minutes.
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