Summary

Ingredients

• 400 g potato (s)
• 400 g Brussels sprouts, frozen or fresh
• 150 g cooked ham
• 200 ml cream
• 100 ml milk
• 100 g Gouda, medium-aed
• some salt and pepper
• some nutmeg

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Instructions

1. Peel the potatoes and slice them thinly. Grate Gouda. Clean fresh Brussels sprouts.
2. Bring the cream and milk with nutmeg, salt and pepper to the boil and cook the potatoes in them until they are soft. With the thickness of the potatoes (level 2 of my V-slicer) this is about 10-15 minutes. Add about half of the gouda to the potatoes until it melts. The sauce becomes creamy thanks to the starch of the potatoes and the Gouda. If it is too thick, add a little more milk.
3. In the meantime, blanch the Brussels sprouts for a few minutes. Drain through a sieve, pour cold water over them and then cut in half. Dice the ham.
4. When the potatoes are soft, add the Brussels sprouts and ham. Mix everything well, season with salt, pepper and nutmeg and pour into a baking dish. Sprinkle with the rest of the Gouda.
5. Bake in a hot oven at 160 ° C for about 10 to 15 minutes.
6. Without ham, it`s a wonderful vegetarian dish.