Name: Hearty Potato Brussels Sprout Casserole
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 Portionen
Ingredients: 1.5 kg Potatoes, predominantly waxy; 750 g Brussels sprouts; 100 g Cooked ham; 1 piece Onion(s), m.-sized; 2 clove Garlic; 200 ml Whipping cream; 1 tsp Nutmeg, freshly grated; 1 tsp Herbs of Provence, heaped; 150 g Salt and Pepper; 1 etwas Oil for frying e.g. rapeseed or sunflower oil

Cook Time

1 h 5 min

Servings

Difficulty

Medium

Prep Time

25 Min

This Thermomix® recipe for Hearty Potato Brussels Sprout Casserole is ready in 1 h 5 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This potato Brussels sprout casserole is a hearty and warming dish, perfect for the cold season. The combination of potatoes, Brussels sprouts, and ham makes it a substantial treat. I especially like to make it in autumn and winter, when Brussels sprouts are in season. The preparation is uncomplicated and the Thermomix® helps to optimally prepare the ingredients. An ideal dish for a cozy family meal or as a side dish for festive occasions. If you like, you can add some grated cheese over the casserole.

Ingredients (10 ingredients)

Preparation (7 steps)

Prepare potatoes

Peel 1.5 kg potatoes and cut into thin slices. Put the potato slices in a pot with salt water and cook until al dente. Then drain and set aside.

Prepare Brussels sprouts

Clean 750 g Brussels sprouts by cutting off some of the stalk and removing the outer leaves. Cut a cross in the cut part. Cook the Brussels sprouts in a pot of water until al dente. Then drain and set aside.

Chop onion and garlic

Thermomix® Setting

3 sec/Speed 5, 3 sec/Speed 7

Peel 1 medium-sized onion, halve and place in the mixing bowl. Chop 3 sec./speed 5. Add 2 cloves of garlic and chop 3 sec./speed 7. Use the spatula to push everything down from the edge.

Sauté onion and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add some oil to the mixing bowl and sauté 3 min./120°C/speed 1.

180

Prepare cream sauce

Thermomix® Setting

5 min/194°F/Speed 2 90

Add 200 ml whipping cream to the mixing bowl. Add 1 tsp freshly grated nutmeg, 1 tsp heaped Herbs of Provence, some salt and pepper and simmer 5 min./90°C/speed 2.

300

Layer casserole

Place the cooked potatoes and Brussels sprouts in a baking dish (approx. 22 x 31 x 6 cm). Cut 100 g cooked ham into cubes and spread over it. Then pour the cream sauce evenly over the casserole.