Summary

Ingredients

• 1 kg Brussels sprouts
• 500 g potato (s)
• 400 g ham, cooked, diced
• 200 g cheese (pizza cheese), rated
• 300 ml water
• 4 onion (s)
• Curry powder
• nutmeg
• pepper
• salt
• 1 cup sweet cream
• 2 vegetable stock cubes

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Instructions

1. 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.
2. Attention: The vegetable stock must be over-seasoned, therefore use 2 stock cubes!
3. 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.
4. Bake in a preheated oven at 180 ° C for approx. 30 minutes. After that, the dish should have a nice brown crust. Serve immediately.