John Myers
Contents
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Ingredients
For the bechamel cheese sauce
- 60 g Butter
- 50 g Flour
- 1 liter Milk
- 50 g Grated cheese
- Freshly grated nutmeg
- 1 Medium onion
- 1 Bay leaf
- Salt and pepper
For the Brussels sprouts and potato casserole
- 700 g Waxy potatoes
- 750 g Brussels sprouts fresh
- 600 g Mixed minced meat
- Salt, pepper and paprika
- Oil
- 50 g Grated cheese
- Béchamel sauce, see above
Instructions
Preparation of the bechamel sauce
- Peel the onion and cut it into fine cubes. Leave the butter in a saucepan and fry the onion cubes until translucent, add the flour and stir in. Add the milk while stirring and slowly bring the sauce to the boil. Add the bay leaf for 10 minutes and season with salt and pepper. Now stir in the cheese and let cool down a little.
Preparation of the Brussels sprouts and potato casserole
- Peel the potato and cut to about 1 cm. Cut wide slices and cook in salted water for 12 minutes. Clean the Brussels sprouts, blanch them in salted water for about 5 minutes, then rinse them in cold water. Heat the oil in a pan and fry the minced meat vigorously and season with salt, pepper and paprika.
- Grease a baking dish very lightly and put the Brussels sprouts with half of the bechamel sauce in the dish. Next add the minced meat. Now place the potatoes side by side on the minced meat and pour the remaining béchamel sauce over them.
- Place the casserole dish in the oven preheated to 180 degrees and bake there for 20 minutes. Then pour the rest of the cheese over the potatoes and place in the oven for another 20 minutes until the cheese is nice and brown.
