Brussels sprout and potato casserole

Ingredients for 3 servings:

• 350 g potatoes
• 500 g Brussels sprouts, frozen
• 1 bell pepper(s), red
• 1 onion(s)
• 2 eggs, size L
• 75 g bacon cubes
• 120 g cheese, grated
• 150 g sour cream
• 100 ml vegetable stock
• ½ tsp black pepper
• 1 tsp nutmeg
• Butter for the mold
• Olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Peel the potatoes and cook them for about 10-20 minutes, depending on their size, until almost tender. Add the Brussels sprouts for the last 7 minutes and pre-cook them as well. Let both cool slightly. Make the vegetable stock with 100 ml of the potato and Brussels sprout water. The mixture can be saltier to taste, as this eliminates the need for additional salt. Let the stock cool slightly so that the egg doesn’t curdle later. Halve the onion and cut into thin strips. Deseed the bell pepper, cut it into eighths, and then cut each eighth into strips. Heat a little oil in a pan and fry the bacon, onions, and bell pepper strips. Cut the cooled potatoes into not-too-thin slices. For the sauce, mix the sour cream, vegetable stock, and eggs together. Season with pepper and nutmeg. Preheat the oven to 170°C fan/convection or 200°C top/bottom heat (I used fan/convection, so top/bottom heat hasn’t been tested). Butter the casserole dish. Layer the potato slices, the bacon, onion, and pepper mixture, and the Brussels sprouts. Depending on the size of the casserole dish, you’ll need two layers. Then pour in the sauce and sprinkle with cheese. Bake the casserole for about 30 minutes, then broil for about 5 minutes to brown. If using top/bottom heat, broiling may not be necessary.