Potato and feta cheese casserole with Brussels sprouts

Ingredients for 2 servings:

• 5 potatoes
• 1 handful of Brussels sprouts
• 200 g feta cheese or Greek Manouri whey cheese
• ½ bunch flat-leaf parsley
• 1 garlic clove(s)
• 1 tbsp flour
• 1 piece(s) butter, approx. 25 g
• 150 ml cream
• 150 ml milk
• ½ tbsp vegetable stock powder, e.g. Vegeta
• 1 tsp smoked paprika powder
• 1 tsp spice mix (7-spice)
• 1 tsp fenugreek, ground
• nutmeg
• salt and pepper

Instructions

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

Peel and dice the potatoes. Cut off the stems from the Brussels sprouts. Separate the outer leaves and cut a cross-shaped cut into the stem. You can also chop the Brussels sprouts if you don’t want them whole. Dice the feta cheese, leaving only a small piece. Sprinkle the remaining feta cheese over the casserole at the end. Transfer everything to a casserole dish. Add roughly torn parsley leaves (or chopped) to the casserole dish. Season everything with a little salt, pepper, nutmeg, fenugreek, smoked paprika, and the 7-spice mixture. Mix everything well with a spoon. Mix 1 tablespoon of flour with a splash of milk. Heat the remaining milk with a knob of butter until the butter has melted (I simply put a glass in the microwave, so you don’t need a pan). Chop the garlic cloves and add them to the milk and flour mixture. It should have a nice, creamy consistency. Then stir in the Vegeta sauce and add the warm milk and melted butter while stirring. Finally, pour in the cream. Pour the finished sauce over the potato and feta cheese mixture and sprinkle with the remaining feta cheese. Bake in a preheated oven at 180°C for approximately 30-40 minutes.