Brussels sprouts baked with mashed potatoes and bacon

Ingredients for 2 servings:

• 300 g Brussels sprouts
• 2 tbsp butter
• 6 potatoes
• 1 garlic clove(s), crushed
• 1 tbsp sour cream
• some milk
• some salt
• some nutmeg, grated
• 5 slices of bacon
• Water
• butter

Instructions

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

optionally vegetarian, also leftovers

Place the prepared Brussels sprouts in a saucepan with 1 tablespoon of butter and a very small amount of water, add a little salt, and bring to a boil. Continue cooking over reduced heat with the lid on until the sprouts are tender but still firm to the bite and all the water has evaporated. Add a little more water during cooking if necessary. Boil the peeled, cut potatoes in salted water until tender, drain, and let them steam well. Add 1 tablespoon of butter, sour cream, garlic, and a little grated nutmeg, and mash with a potato masher. Add enough milk to make a firm mash. Season with salt and nutmeg to taste. Place the Brussels sprouts in a buttered baking dish or single-serve molds, spread the mashed potatoes over them, and press down firmly. Top with roughly chopped bacon slices and bake in the oven at 200°C until the bacon is crispy and the mashed potatoes are lightly browned. Vegetarians can omit the bacon and scatter a few small knobs of butter over the mashed potatoes. Depending on your appetite, this dish serves 2-3 people. It’s perfect as a main course with a small salad or as a side dish. You can also use leftover cooked Brussels sprouts and/or mashed potatoes.