Brussels sprout casserole

Ingredients for 3 servings:

• 5 m.-sized potatoes
• 750 g Brussels sprouts
• 1 half onion(s)
• 5 eggs
• 250 ml whipped cream
• 1 tsp, heaped vegetable broth powder
• 1 tsp red curry paste
• 1 large garlic clove(s)
• some salt
• some pepper
• some nutmeg
• 300 g cheese, grated
• some oil or fat for the mold
• n. B. herbs, fresh

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

vegetarian

Brush the potatoes and cut into medium-thick slices, still with the skin on. Trim and halve the Brussels sprouts. Cook both separately in salted water until al dente. For the sauce, whisk the eggs and cream. Half fill a cup with the cooking water from the Brussels sprouts and dissolve the vegetable stock and curry paste in it. Add the contents of the cup and the chopped garlic to the egg and cream mixture and stir to combine. Season with salt, pepper, and nutmeg. Arrange the potato slices in a greased, ovenproof dish. Arrange the Brussels sprouts on top. Slice the onion into rings and arrange over the Brussels sprouts. Pour the prepared sauce over the potatoes. Sprinkle with grated cheese. Finish cooking in a preheated oven at 180°C (convection oven) for about 20 minutes. Garnish with fresh herbs, such as arugula, when serving.