Creamy Potato and Brussels Sprout Casserole
Casserole
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Cook Time
1 h
Servings
4
Difficulty
Easy
Prep Time
25 Min
Ingredients (11 ingredients)
-
600 g Potatoes, waxy
-
500 g Brussels sprouts
-
1 Stück Onion
-
3 EL Butter
-
3 EL Flour
-
250 ml Vegetable broth
-
250 g Cream
-
100 g Mozzarella, grated
-
1 Prise Salt
-
1 Prise Pepper
-
1 Prise Nutmeg
Preparation (5 steps)
Chop the onions
Place 1 onion in the mixing bowl and chop for 3 sec./speed 5. Transfer.
Pre-cook potatoes and Brussels sprouts
Peel 600 g potatoes, dice them and place them in the simmering basket. Clean and halve 500 g Brussels sprouts. Add 1000 ml water to the mixing bowl, insert the simmering basket, pre-cook the potatoes for 10 min./Varoma/speed 1. Add the Brussels sprouts and cook for another 5 min./Varoma/speed 1. Drain the potatoes and Brussels sprouts and set aside.
Prepare the roux
Add 3 tbsp butter to the mixing bowl and melt for 3 min./120°C/speed 1. Add chopped onion and sauté for 3 min./120°C/speed 1. Add 3 tbsp flour and stir in for 2 min./120°C/speed 2. Slowly add 250 ml vegetable broth and 250 g cream through the lid opening and cook for 5 min./90°C/speed 3.
Season and mix
Season with salt, pepper and nutmeg. Add potatoes and Brussels sprouts to the mixing bowl and mix for 1 min./soft stirring level/reverse.
Bake
Pour the mixture into a greased casserole dish, sprinkle with 100 g grated mozzarella and bake in a preheated oven at 180°C top/bottom heat for 20-30 minutes.
Finished cooking? Great! 🎉
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