Brussels sprout and potato casserole

Ingredients for 2 servings:

• 200 g Brussels sprouts, fresh, cleaned
• 1 onion(s)
• 2 tbsp rapeseed oil
• 1 tbsp vegetable stock powder
• e.g. salt and pepper
• 5 small potatoes, waxy
• 100 ml cream
• 2 eggs
• 2 tbsp Parmesan, freshly grated
• 1 pinch(s) nutmeg, freshly grated
• e.g. salt and pepper
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Halve the trimmed Brussels sprouts and cut into strips. Dice the peeled onion. Heat oil in a pan and sauté the Brussels sprouts and diced onion. Season with vegetable stock, salt, and pepper to taste. Fry briefly while stirring. Peel the potatoes and coarsely grate them. Mix the cream with the eggs, Parmesan cheese, nutmeg, salt, and pepper, and stir into the coarsely grated potatoes. Lightly grease a baking dish. Add the fried Brussels sprouts. Spread the potato mixture on top. Bake in a preheated oven at 180°C (convection oven) for approximately 35-45 minutes on the middle rack, until the potato tips begin to brown.