Summary

Ingredients

• 1 kg potato (s), waxy
• 750 g Brussels sprouts
• salt
• Pepper, whiter
• nutmeg
• 500 g smoked pork, in one piece
• 1 tablespoon oil
• 80 g raclette cheese or Gouda cheese
• 1 onion (s)
• 40 g butter or mararine
• 40 grams flour
• 100 g whipped cream
• 300 ml milk
• 0.5 ½ bunch parsley
• 1 teaspoon butter or margarine

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Instructions

1. Wash the potatoes and cook for about 20 minutes. Peel off the skin, cut the potatoes in half if necessary. Clean and wash Brussels sprouts and cook in salted water for about 15 minutes. Pouring off.
2. Release the smoked pork, wash, pat dry and dice. Fry in hot oil for 2-3 minutes. Deglaze with 1/4 l water and simmer for about 3 minutes.
3. Rasp cheese. Peel and chop the onion. Heat 40 g fat, roast the onion in it. Sweat the flour with it. Stir in the cream, milk and smoked pork stock. Bring to the boil and melt half of the cheese in it. To taste.
4. Put the potatoes, Brussels sprouts and smoked pork in a greased ovenproof dish. Spread the sauce over it. Sprinkle with the rest of the cheese. Bake in a preheated oven (electric stove 200 degrees / convection 175 degrees, gas level 3) for 15-20 minutes. Wash the parsley, shake dry and chop. Sprinkle the casserole with it.