Brussels sprout casserole with minced meat and potatoes

Ingredients for 3 servings:

• 1,000 g Brussels sprouts
• 300 g minced meat
• 5 potatoes
• 1 cup of crème fraîche, approx. 150 g
• 1 cup of cream, approx. 200 g
• 100 ml broth of your choice
• 80 g bacon or smoked bacon or ham
• 1 small onion(s)
• 100 g cheese, grated
• e.g. salt and pepper

Instructions

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

Peel the potatoes, boil them whole, and let them cool. Meanwhile, trim the Brussels sprouts and cut a cross into the stem. Then cook them in well-salted water until al dente. Finely chop the onion and bacon. Cut the cooled potatoes into pieces. Brown the ground beef in a pan. Gradually add the bacon, onion, and potatoes and cook, seasoning generously with salt and pepper. Add the cream and crème fraîche and bring to a simmer. Add the broth to taste (I used the specified amount because we like it “sloppy”). Season again to taste and fold in the Brussels sprouts. Transfer everything to a baking dish and sprinkle with the cheese. Bake in a preheated oven at 160°C (top/bottom heat) for about 40 minutes, until golden brown.