Brussels sprout and potato gratin with chops

Ingredients for 4 servings:

• 350 g Brussels sprouts
• 300 g potatoes
• 2 eggs
• 200 ml cream
• Salt
• pepper
• Nutmeg, freshly grated
• 4 chops
• 1 tbsp almond flakes, or chopped almonds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

easy and fast

Clean the Brussels sprouts and trim the stems. Peel the potatoes and slice them. Bring water to a boil with a little salt and add the Brussels sprouts. Bring back to a boil and simmer for 5 minutes. Then add the potatoes and simmer for another 2 minutes. Meanwhile, preheat the oven to 180°C fan/convection oven or 200°C (top and bottom heat). Whisk the eggs with the cream and spices. Drain the vegetables and rinse with cold water. Gently toast the almonds in an ungreased pan on the stovetop. Transfer everything to a greased baking dish and bake in the oven for 25-30 minutes. During this time, the chops can be peppered and fried. Always add salt after frying, as this will otherwise draw out the liquid and make the meat tough and dry.