Hearty Brussels Sprout Potato Gratin

Name: Hearty Brussels Sprout Potato Gratin
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 Portionen
Ingredients: 800 g Potatoes for eating; 500 g Brussels sprouts (fresh); 150 g Mountain cheese; 300 ml Cream for cooking; 1 clove Garlic; 15 g Chives; to taste Pepper; to taste Nutmeg

Casserole

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Cook Time

50 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This Brussels sprout potato gratin is a wonderfully hearty dish that tastes especially good in the cold season. The combination of potatoes, Brussels sprouts and creamy cheese is simply unbeatable. I like to make it when I need something hearty and warming. The gratin is easy to prepare and can be prepared well in advance. Perfect for a cozy dinner with friends or family. The Brussels sprouts get a nice color from the blanching and remain crisp. An absolute favorite dish!

Ingredients (8 ingredients)

800 g Potatoes for eating
500 g Brussels sprouts (fresh)
150 g Mountain cheese
300 ml Cream for cooking
1 clove Garlic
15 g Chives
to taste Pepper
to taste Nutmeg

Preparation (8 steps)

Prepare potatoes

Wash, peel and cut the potatoes into wedges. Place the potatoes in a saucepan, cover with salted water and bring to a boil. Simmer for about 10 minutes until they are still slightly firm. Then drain and let steam off.

Prepare Brussels sprouts

Remove the outer, wilted leaves from the Brussels sprouts. Wash the Brussels sprouts, remove the stalk and cut the sprouts crosswise.

Grate cheese

Thermomix® Setting

10 sec/Speed 7

Place pieces of mountain cheese in the mixing bowl and chop for 10 sec./speed 7. Transfer and set aside.

Blanch Brussels sprouts

Place Brussels sprouts in a saucepan, cover with boiling salted water and blanch for about 5 minutes. Then drain and quench with ice-cold water.

Prepare sauce

Thermomix® Setting

20 sec/Speed 3

Put cream, half of the grated cheese, clove of garlic and chives into the mixing bowl. Season with pepper and nutmeg and stir for 20 sec./speed 3.

Layer casserole

Place the potato pieces and Brussels sprouts in a casserole dish. Pour the sauce over it and sprinkle with the remaining cheese.

Bake casserole

Bake the casserole in a preheated oven at 200 °C top/bottom heat for about 20-30 minutes until the vegetables are soft and the cheese is lightly browned.