Brussels sprouts gratin

Ingredients for 4 servings:

• 600 g Brussels sprouts
• n. B. Salt
• 1 kg potatoes, preferably firm-cooked
• 3 tomatoes
• 100 g cheese (medium-aged Gouda)
• 300 g crème fraîche
• ½ tsp sweet paprika powder
• 1 garlic clove(s)
• e.g. nutmeg, grated
• n. B. Pfeffer
• 1 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 38 minutes; Total time approx. 1 hour 8 minutes

Trim the Brussels sprouts and cut a cross into the stem. Cook in boiling salted water for about 12 minutes. Remove from the water and refresh with cold water. Peel and wash the potatoes, slice them, and pre-cook in boiling salted water for about 6 minutes. Cut the tomatoes into wedges. Coarsely grate the cheese. Season the crème fraîche with paprika, nutmeg, salt, and pepper. Halve the garlic clove. Grease a baking dish with oil and rub the garlic all over it. Layer the vegetables alternately in the dish and pour the crème fraîche over it. Sprinkle with the cheese. Bake in a preheated oven at 225°C for about 20 minutes.