Brussels Sprouts – Potatoes – Ham

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Brussels Sprouts – Potatoes – Ham – Gratin

Instructions

Clean the Brussels sprouts, cut into the florets at the bottom with the knife. Peel and dice the potatoes. Put both in a saucepan and cook in 300 ml vegetable stock (from the water and 2 vegetable stock cubes) for 10 minutes.
Attention: The vegetable stock must be over-seasoned, therefore use 2 stock cubes!
In the meantime, peel and roughly chop the onions, sauté with a little fat in a pan until translucent. Then deglaze with the broth in which the Brussels sprouts and potatoes were cooked and allow to reduce a little. Add the cream. Season with curry powder, nutmeg and pepper. Let something boil down. Now add about 50 g of the cheese and let it simmer a little more. A nice creamy sauce should be created, so sprinkle a little more cheese if necessary. Then stir in the diced ham and season to taste again - add a little salt if necessary. Put the sauce with the potatoes and Brussels sprouts in a baking dish and sprinkle with the remaining cheese.
Bake in a preheated oven at 180 ° C for approx. 30 minutes. After that, the dish should have a nice brown crust. Serve immediately.

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