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Potato & Brussels Sprout Casserole | Hearty Baked
(0)
50 min
Under an hour
Knuspr-Küche
Ein herrlich deftiger Herbstauflauf nach deutscher Küchentradition: Zarte Kartoffelscheiben und aromatischer Rosenkohl treffen auf knusprig gebratenen Räucherspeck und geschmorte Zwiebeln, umhüllt von einem fein gewürzten Schmandguss mit Muskat und goldgelb überbackenem Bergkäse.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (180 °C convection). Grease an ovenproof baking dish with a little unsalted butter.
Peel the potatoes (mostly waxy) and cut into approx. 4 mm thin slices. Clean the Brussels sprouts, trim the stalks slightly, and cut the sprouts in half. Peel and finely dice the onions. Dice the smoked bacon.
Parboil the potato slices in plenty of boiling salted water for about 6 to 8 minutes. Add the Brussels sprouts to the boiling water for the last 4 minutes so that both are cooked al dente. Drain together and allow to steam off briefly.
Chef's tip
If you prefer particularly mild Brussels sprouts, add a pinch of sugar to the boiling water – this removes any bitterness.
For a vegetarian version, simply replace the smoked bacon with smoked tofu or additional toasted walnut halves.
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