Potato Casserole with Brussels Sprouts and Tuna

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Potato Casserole with Brussels Sprouts and Tuna

Instructions

Clean / peel and cook the Brussels sprouts and potatoes. Cut the potatoes into slices approx. 5 mm, halve the Brussels sprouts. Take a baking dish and start with a layer of potatoes. Open the tuna can and spread the oil over the potatoes. then layer a layer of Brussels sprouts. Cut the tuna into small pieces with a fork and spread 1/2 can on top of the Brussels sprouts in the form of flakes. Spread the beaker of creme fraiche, now season with spices. then start again with the potatoes as described above. For the shot, use the cream instead of the creme fraiche and spread the cheese. The whole thing is then placed in the oven preheated to 175 ° C for about 20 minutes on the middle rack.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.