Brussels sprout and spaetzle casserole

Ingredients for 4 servings:

• 750 g Brussels sprouts
• 500 g spaetzle, fresh
• 1 small onion(s)
• 1 garlic clove(s)
• some oil or butter for frying
• 200 g cooked ham
• 3 eggs
• 200 ml cooking cream
• 150 g sour cream
• 150 g Gouda, grated
• salt and pepper
• nutmeg
• 1 shot of milk
• e.g. Parmesan

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Clean the Brussels sprouts, halve them and cook in salted water for about 10 minutes until al dente. One minute before the end, add the fresh spaetzle, continue cooking, and then quickly drain. Chop the onion and garlic and fry briefly in a little fat until translucent. Chop the ham. You could certainly fry the ham too, but I don’t do that. Of course, alternatives such as smoked pork or similar are also delicious. Whisk the eggs. Add the cooking cream, sour cream and Gouda cheese and season with salt, pepper and nutmeg. If necessary, add a little more milk for more volume. Place everything in a greased baking dish and sprinkle with the grated Parmesan. Make sure that there are more than just spaetzle on top; Brussels sprouts baked with Parmesan is delicious. Bake the Brussels sprouts and spaetzle casserole in the oven at 200°C (top/bottom heat) until the egg is set and the Parmesan is nicely browned. This takes about 25 – 30 minutes.