Summary

Ingredients

• 1 ½ kg Brussels sprouts
• 5 medium potato (s)
• 600 g smoked pork, cut into 1 x 1 cm cubes
• 1 medium onion (s)
• 125 g blue cheese (e.. Roquefort)
• 150 g cheese (soft cheese with white and blue mold e.. Bavaria blu or Cambozola)
• 200 ml cream
• 200 ml milk
• 1 teaspoon sugar
• 1 teaspoon vegetable stock, instant
• 2 tablespoon cheese (Gouda, old or Parmesan), grated
• salt and pepper
• nutmeg

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Instructions

1. The ingredients are placed in the baking dish in two layers. Pre-cook the 5 potatoes as jacket potatoes and cut into thin slices. Cover the bottom of a buttered baking dish with half of the potato slices.
2. Halve the cleaned Brussels sprouts and pre-cook for approx. 15 minutes. Cover the potatoes evenly with half of it. Cut the onion into small pieces, fry in the pan until translucent, add the smoked pork chops, fry briefly and distribute half of it evenly over the Brussels sprouts.
3. Cut the blue cheese and the soft cheese into small pieces. While adding the sugar and the stock powder, dissolve in the warmed cream and milk while stirring until it has a soupy consistency. Here, too, pour half of it evenly into the baking dish and season with grated nutmeg and a little pepper.
4. Now put the second layer with the remaining ingredients in the baking dish in the same order and season with grated nutmeg and a little pepper. Finally, pour the hard cheese, sliced into wafer-thin flakes, and place in the oven preheated to 200 ° C for about 30 minutes. Let it turn light brown.