Gratinated Brussels sprouts and potatoes pan

Ingredients for 3 servings:

• 750 g Brussels sprouts
• 600 g potatoes
• 150 g bacon
• 150 g Thuringian Mett, lean
• 2 onions
• salt and pepper
• 1 pinch(s) nutmeg
• 40 g butter
• 2 tbsp oil
• 150 g Gouda, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Trim and halve the Brussels sprouts. Cook in 2 liters of boiling salted water (2 teaspoons of salt per liter of water) for 15 minutes. Then place in a colander and drain. At the same time, boil the potatoes in their jacket potatoes, then peel and cut into pieces. While the Brussels sprouts and potatoes are cooking, dice the bacon and onions and crumble the Thuringian minced meat. Fry everything in the oil in a pan until the onions are translucent and the bacon and minced meat are lightly browned. Remove from the pan and set aside. Now fry the potatoes and Brussels sprouts in the remaining fat in the pan. Add butter and mix everything well. Then add the bacon, minced meat, and onion mixture and fry everything for a further 5 minutes, turning occasionally. Then transfer the entire mixture to a buttered baking dish and sprinkle with grated cheese. Bake in a hot oven at 200°C (top/bottom heat) for approx. 15-20 minutes.