Brussels Sprouts – Potatoes – Gratin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), small
- 800 g Brussels sprouts
- 500 g tomato (s)
- 250 ml cream
- 200 g cheese (ratiné), rated
- salt
- pepper
- nutmeg
- 1 clove garlic
- Basil, fresh
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Peel and quarter the potatoes and cook in salted water. Then put in a greased baking dish. At the same time, cook the Brussels sprouts in salted water for 12-14 minutes and then mix them with the potatoes in the baking dish.
- Cut the tomatoes crosswise and pour boiling water over them for a few minutes and then peel and cut into thin slices and spread over the potato and Brussels sprouts vegetables.
- Bring the cream to the boil and season with salt, pepper, nutmeg and a squeezed clove of garlic and pour over the vegetables.
- Sprinkle with the grated cheese and bake at 200 degrees on the middle rack for about 35 minutes.
- Garnish with basil leaves.
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