Summary

Ingredients

• 800 g Brussels sprouts, small florets (already cleaned)
• g 1,000 potato (s), (waxy or predominantly waxy)
• 400 g minced meat, mixed
• 1 medium onion (s), (finely diced)
• 1 large clove garlic, (finely chopped)
• 2 egg (s), size M
• 200 ml cream
• 100 ml milk (3.5% fat content)
• 200 g cheese, rated (youn Gouda)
• 1 tablespoon tomato paste
• 1 tablespoon paprika powder, noble sweet
• 3 tablespoon lard, (for frying)
• salt
• pepper
• Caraway seed
• sugar

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Instructions

1. Boil the potatoes with salt and a little caraway seeds in the skin, drain and peel as hot as possible, allow to cool and then cut into even, not too thick slices.
2. Boil the Brussels sprouts (except in season we use frozen Brussels sprouts in small florets) in a little water with salt, a little sugar and a little caraway seeds (ground) for 5 minutes.
3. Sear the minced meat with the onion cubes and the garlic in 2 tablespoons of lard, season with 1/2 teaspoon salt and pepper and 1 tablespoon of paprika, add a heaping tablespoon of tomato paste, stir in and fry briefly.
4. Shake up a sauce from 2 eggs, 200ml cream and 100ml milk with a little salt and pepper.
5. Grease the baking dish with a little lard. Layer a layer of potatoes, then a layer of Brussels sprouts (halved florets) and some mince. Layer the whole thing again, sprinkle the sauce on top and the casserole with approx. 200g grated Gouda cheese.
6. Set in the oven for around 25 minutes at 200 degrees and gratinate.