Brussels sprout casserole

Ingredients for 6 servings:

• 1 kg Mett, alternatively chopped half/half
• 1 kg Brussels sprouts, smaller florets
• 600 g potatoes, waxy
• 2 onions
• 1 cup of sweet cream, approx. 200 g
• 100 g butter or margarine
• 50 g flour
• 250 g Gouda, grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Dice an onion and fry with the minced meat until crumbly. If using minced meat, season with salt and pepper beforehand. Peel the Brussels sprouts and potatoes. Dice the potatoes. Boil both in separate pots of salted water for about 15-20 minutes. The Brussels sprouts should still have some bite. When draining the Brussels sprouts, collect the stock. Finely dice the second onion. Melt the butter or margarine in a saucepan and lightly sauté the onion. Then stir in the flour, deglaze with about 1 liter of stock and the cream, and stir the sauce until creamy. Season to taste with pepper and nutmeg, and add a little more salt if desired. Place all ingredients in a casserole dish. I always make the potatoes, Brussels sprouts, and minced meat first, then spread the sauce evenly over them. Finally, sprinkle with cheese. Bake the casserole in a preheated oven at 180°C fan-assisted (approx. 200°C top/bottom heat) for 25 minutes until golden brown. Any leftovers can be transferred to a smaller casserole dish the next day, sprinkled with a little more cheese, and baked again until golden brown. It usually tastes even better than the first day.