Brussels sprout casserole with smoked pork

Ingredients for 4 servings:

• 500 g Brussels sprouts
• 500 g potatoes
• 200 g smoked pork
• 1 onion(s)
• 40 g butter
• 30 g flour
• 150 ml milk
• 250 ml cream
• 6 stalks of thyme
• 50 g walnuts
• 100 g cheese, grated Edam
• Salt and pepper, from the mill

Instructions

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

Clean and wash the Brussels sprouts. Peel the potatoes and cut into pieces. Boil them in salted water with the Brussels sprouts for about 15 minutes. Reserve the cooking water, drain the potatoes and sprouts. Dice the smoked pork. Peel the onion and dice it. Sauté in butter until translucent, then dust with flour. Gradually stir in 125 ml of the reserved cooking water, the milk, and the cream. Season with salt and pepper. Preheat oven to 200°C (400°F). Rinse the thyme leaves, pat dry, and remove the stems. Add to the sauce. Roughly chop the nuts. Layer the Brussels sprouts, potatoes, smoked pork, and nuts in a baking dish. Pour the thyme sauce over the top and scatter the grated Edam cheese over the top. Bake for about 25-35 minutes.