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Potato casserole with Brussels sprouts and tuna

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Ingredients for 4 servings:

  • 200 g Brussels sprouts
  • 8 m.-sized potatoes
  • 1 can of tuna in oil
  • 200 g cheese, grated
  • 1 cup of crème fraîche, herbs
  • ½ cup cream
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean/peel and cook the Brussels sprouts and potatoes. Cut the potatoes into slices of about 5 mm, and halve the Brussels sprouts. Take a baking dish and start with a layer of potatoes. Open the can of tuna and spread the oil over the potatoes. Then layer a layer of Brussels sprouts. Fry the tuna with a fork and spread 1/2 of the can in flakes on the Brussels sprouts. Spread the tub of crème fraîche and season with spices. Then start again with the potatoes as described above. For the final touch, use cream instead of crème fraîche and spread the cheese on top. Place the whole thing in the oven preheated to 175°C on the middle rack for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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