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500 g potato and Brussels sprouts smoked pork gratin

updated

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Ingredients for 4 servings:

  • 500 g Brussels sprouts
  • 500 g potatoes
  • 500 g boneless smoked pork neck
  • oil
  • 1 liter béchamel sauce
  • Cheese, grated
  • 1 onion(s)
  • nutmeg
  • pepper
  • n. B. herbs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and blanch the Brussels sprouts. Peel the potatoes, slice them, and boil them in salted water for 10 minutes. Cut the smoked pork into small cubes and fry briefly in a little oil. Prepare the béchamel sauce (recipes in the database). Place the potatoes, Brussels sprouts, and smoked pork in a baking dish and mix. Season with nutmeg, pepper, and herbs. Pour the sauce over the potatoes, sprinkle with cheese, and bake the casserole at 180°C for about 35 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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