Summary

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

1. The baking dish I use measures approx. 22 x 31 x 6 cm and corresponds to 6 servings.
2. Peel the potatoes, cut into thin slices and cook in salted water until al dente.
3. 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.
4. 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.
5. When the potatoes and Brussels sprouts are firm to the bite, drain and place in the baking dish.
6. 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.
7. Bake in the oven preheated to 180 - 200 ° C top / bottom heat for about 20 minutes on the middle rack.