Summary

Ingredients

• 500 g Brussels sprouts
• 500 g potato (s)
• 200 g Kasseler
• 1 onion (s)
• 40 g butter
• 30 grams flour
• 150 ml milk
• 250 ml cream
• 6 stalks thyme
• 50 g walnuts
• 100 g cheese, rated Edam cheese
• Salt and pepper, from the mill

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Instructions

1. Clean and wash Brussels sprouts. Peel the potatoes and cut into pieces. Cook with the Brussels sprouts in salted water for about 15 minutes. Collect the cooking water, drain the potatoes and Brussels sprouts.
2. Dice the Kasseler.
3. Peel the onion and cut into cubes. Sauté in butter until translucent, dust with flour. Gradually stir in 125 ml of the collected cooking water, milk and cream. Season to taste with salt and pepper.
4. Preheat oven to 200 degrees. Rinse the thyme leaves, pat dry and pluck from the stems. Add to the sauce.
5. Roughly chop the nut kernels.
6. Layer the Brussels sprouts, potatoes, smoked pork and nuts in a baking dish. Pour the thyme sauce over it and spread the grated Edam cheese over it. Baked for about 25 - 35 minutes