Brussels sprouts, potato and ham casserole

Ingredients for 2 servings:

• 400 g potatoes
• 400 g Brussels sprouts, frozen or fresh
• 150 g cooked ham
• 200 ml cream
• 100 ml milk
• 100 g medium-aged Gouda
• some salt and pepper
• some nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Soul-warming food, simple and delicious

Peel the potatoes and slice them thinly. Grate the Gouda cheese. Trim the fresh Brussels sprouts. Bring the cream and milk to a boil with nutmeg, salt, and pepper, and cook the potatoes until tender. With my thick potatoes (level 2 on my V-slicer), this takes about 10-15 minutes. Add about half of the Gouda cheese to the potatoes until it melts. The sauce will be beautifully creamy thanks to the starch from the potatoes and the Gouda cheese. If it’s too thick, add a little more milk. Meanwhile, blanch the Brussels sprouts for a few minutes. Drain through a sieve, pour cold water over them, and then halve them. Dice the ham. Once the potatoes are tender, add the Brussels sprouts and ham. Mix everything well, season with salt, pepper, and nutmeg, and pour into a baking dish. Sprinkle with the remaining Gouda cheese. Bake in a preheated oven at 160°C (fan/convection oven) for about 10 to 15 minutes. Without ham it is a wonderful vegetarian dish.