Potato and Brussels Sprouts Casserole with Ham À La Lene
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg potatoes, mainly waxy
- 750 g Brussels sprouts
- 100 g cooked ham
- 1 medium onion (s)
- 2 cloves garlic)
- 200 ml whipped cream
- 1 teaspoon nutmeg, grated
- 1 teaspoon, heaped herbs Provence
- salt and pepper
- 150 g Gouda or Emmentaler, rated
- some oil for frying, e.g. rapeseed or sunflower oil
Print Recipe
Pin Recipe Instructions
- The baking dish I use measures approx. 22 x 31 x 6 cm and corresponds to 6 servings.
- Peel the potatoes, cut into thin slices and cook in salted water until al dente.
- Cut some of the stem off the Brussels sprouts, remove the outer leaves and cut a cross in the cut off area. Boil the Brussels sprouts in water until they are firm to the bite.
- Peel the onion and garlic, cut into small pieces and sweat in a little heated oil in a small saucepan. Deglaze with the whipped cream. Season with pepper, a little salt, nutmeg and herbs from Provence and simmer on a low heat.
- When the potatoes and Brussels sprouts are firm to the bite, drain and place in the baking dish.
- Cut the ham into cubes and spread over the top. Then pour the cream sauce over it and finally spread the grated cheese over it.
- Bake in the oven preheated to 180 - 200 ° C top / bottom heat for about 20 minutes on the middle rack.
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