Brussels Sprouts and Potato Gratin

Wash the potatoes and cook them almost cooked unpeeled, then peel them while hot and cut them into quarters.

Clean the Brussels sprouts and cook them in salted water for approx. 6-7 min.

For the sauce, finely dice the onion and garlic and sweat in butter until translucent. Dust with 2 tablespoons and add the Brussels sprouts water, stirring constantly. Let the whole thing reduce for about 10 minutes without the lid, then season with salt, pepper, a pinch of sugar and a little nutmeg, mix with a little cream and crème fraîche. Melt down a piece of Roquefort or other blue cheese, if it is too strong.

Preheat the oven to 200 ° C.

Fill a casserole dish with a lid or an oven-safe pot with the potato wedges and Brussels sprouts, always adding a little sauce in between, the top layer should form the sauce. Crack a walnut and roughly chop the nuts, spread over the gratin.

Close the tin with the lid (if necessary, aluminum foil is also possible) and bake on the bottom rail for 30 minutes, then remove the lid and let the gratin get a little more color for another 10 minutes. The Brussels sprouts determine when the gratin is ready, so prick a rose every now and then and check its firmness.

A colorful salad with seasonal ingredients goes well with the gratin: endive, chicory, onion, paprika, radicchio, beetroot and beetroot leaves, carrots, rocket, cress, chives ...