Brussels sprouts gratin

Ingredients for 2 servings:

• 500 g Brussels sprouts, fresh or frozen
• 4 medium-sized potatoes, waxy
• salt water
• some butter or oil
• 1 small onion(s)
• 100 ml cream
• 150 ml milk
• 1 tsp, heaped flour
• salt and pepper
• Nutmeg or some broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with potatoes and onion béchamel

Peel the potatoes and boil them in salted water until tender (or use leftover potatoes from the day before). Remove the stalks from the Brussels sprouts (if using fresh ones), and make a small cut in the bottom of very large florets to help them cook. Cook in boiling salted water for 10 minutes (if using frozen Brussels sprouts, cook for 2 minutes longer). While the Brussels sprouts are cooking, prepare the béchamel sauce. Sauté a finely chopped onion in a little butter or oil, then dust with a heaped spoonful of flour, stir, and pour over the cream and milk. Add the spices (or simply a little granulated stock) and bring to a boil. It should have the consistency of a cream pudding; if necessary, mix a little more flour with a little milk and add it. Now slice the cooked potatoes, mix with the cooked Brussels sprouts, place in a baking dish, and pour over the béchamel sauce. Bake in a preheated oven at 200°C (top/bottom heat) for 30 minutes. If the gratin starts to brown too much, cover with aluminum foil. It goes perfectly with hearty meat dishes or schnitzel; this portion is enough as a side dish for 4 people. As a main meal, it serves 2 people.