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Brussels sprout and potato gratin

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Ingredients for 3 servings:

  • 600 g potatoes
  • 500 g Brussels sprouts
  • 150 g Gouda, grated
  • 50 g diced ham
  • 1 tbsp butter
  • 1 tbsp flour
  • 250 ml vegetable stock
  • 125 ml milk
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Peel and halve the potatoes, and boil in salted water for about 10 minutes. Trim and score the Brussels sprouts, then boil in salted water for about 10 minutes. Drain both. Slice the potatoes. Preheat the oven to 200 degrees Celsius. Grease a quiche dish. Melt the butter, stir in the flour, and sauté. Deglaze with the stock and milk while stirring, bring to a boil, and simmer for about 5 minutes. Season the sauce with salt, pepper, and nutmeg. Add the potatoes, Brussels sprouts, and diced ham to the dish. Pour the sauce over the potatoes and sprinkle with the cheese. Bake for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Brussels sprout and potato gratin