Baked Brussels Sprouts Casserole

Ingredients for 4 servings:

• 500 g potatoes
• 600 g Brussels sprouts
• 400 g cooked ham (slices)
• 1 onion(s)
• 1 garlic clove(s)
• 150 g crème fraîche
• 5 tbsp milk
• some salt and pepper from the mill
• 1 pinch of nutmeg
• 1 pinch(s) of cayenne pepper
• Butter for the mold
• salt water

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

my version

Preheat the oven to 200°C (fan oven, top/bottom heat: 220°C). Wash the potatoes and cook for about 20 minutes until soft. Peel, slice, and layer in a buttered casserole dish. Season lightly with salt and pepper. Finely chop the ham and arrange over the potatoes. Trim and wash the Brussels sprouts, cut small florets crosswise into the stem, and halve the larger ones. Cook in boiling salted water with a little nutmeg until al dente, then drain. Meanwhile, chop the onion, finely chop the garlic, and sauté both in a little oil. Whisk together the crème fraîche and milk, season with salt, pepper, and cayenne pepper, and stir in the sautéed onion and garlic. Arrange the Brussels sprouts over the ham and pour the crème fraîche over the potatoes. Cover with the grated cheese and bake in the preheated oven for about 15 minutes.