Summary

Ingredients

• 1 kg potato (s), waxy
• 750 g Brussels sprouts
• 500 g Kasseler
• 1 tablespoon oil
• 250 ml water
• 2 tablespoon butter
• 1 onion (s)
• 1 tablespoon flour
• 300 ml milk
• 100 ml whipped cream
• Kasseler broth
• 50 g cheese (Gouda)
• salt and pepper
• 1 bunch parsley
• nutmeg

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Instructions

1. Wash the potatoes, cook for 20 minutes, peel and cut into slices.
2. Clean the Brussels sprouts, scratch the stalk crosswise, cook in salted water for 10 minutes.
3. Release the smoked pork, dice and fry in oil. Deglaze with water and simmer for 5 minutes. Collect the broth.
4. Peel and dice the onion and sauté in butter. Dust with flour, sweat briefly, deglaze with milk and smoked pork stock.
5. Grate the Gouda and stir into the sauce. Pour the whipped cream into the no longer boiling sauce, season.
6. Layer the Brussels sprouts, potatoes and smoked pork in a greased baking dish. Bake at 180 ° C for 20 minutes.
7. Wash and chop parsley and sprinkle with the finished casserole.