Potato and Brussels Sprouts Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg potato (s)
- 1 kg Brussels sprouts
- 300 g mushrooms, brown
- 250 g cheese, rated, vean (pizza melt)
- 200 ml soy cream (Soy Cream Cuisine), for cooking
- 75 g mararine, vean
- 1 large onion (s)
- 1 teaspoon, heaped oregano, grated
- 1 teaspoon cumin powder
- Teaspoon, leveled nutmeg, freshly grated
- Rapeseed oil
- salt
- water
Print Recipe
Pin Recipe Instructions
- Peel or clean and wash the potatoes and Brussels sprouts. Halve the Brussels sprouts, leaving the small florets intact and only cutting a little on the stem. Cut the potatoes into similar sized pieces, otherwise larger potato pieces will have to cook a little longer. Cook the potatoes and Brussels sprouts in sufficiently salted water for about 15-20 minutes.
- Clean the mushrooms and cut into cubes about 1 cm x 1 cm. Cut or chop the peeled onion into small cubes and sauté together with the mushrooms in rapeseed oil for about 10 minutes in a large pan.
- Mix the pizza melt with the cooking cream and the spices, adding the amount of salt to taste. Grease a casserole dish (s) that is large enough or that is divided into portions with rapeseed oil. Place the potatoes and Brussels sprouts evenly in the baking dish and pour over the steamed mushrooms and onions. Spread the vegetable margarine in flakes over the vegetables. Pour the cooking cream pizza melt evenly over the vegetables and grill everything at 200 ° C top / bottom heat or circulating air 180 ° C for 15 to 20 minutes.
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