Brussels sprouts, potato and smoked pork casserole

Ingredients for 6 servings:

• 1 kg Brussels sprouts, frozen
• 1 kg potatoes, waxy
• 2 onions
• 500 g smoked pork
• ½ bag of grated cheese (any type to taste)
• 1 bunch of parsley
• 1 cup of cream
• 1 cup sour cream
• ½ cup crème fraîche
• possibly vegetable stock powder
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

simple, quick and delicious

Peel, wash, and dice the potatoes. Add the frozen Brussels sprouts to boiling salted water, bring to a boil, add the diced potatoes, bring to a boil again, and cook for 10 minutes. Drain and place in a greased, shallow casserole dish. Preheat the oven to 175°C (fan oven). Dice the smoked salmon. Peel and dice the onions, and sauté in a little fat until translucent. Add the smoked salmon cubes, fry lightly, and then add them to the Brussels sprouts and potato mixture. Sprinkle with grated cheese (or more to taste). Rinse the parsley, shake dry, finely chop, and sprinkle half of it over the cheese. Combine the crème fraîche, sour cream, and cream, season with freshly ground pepper (and one or two teaspoons of vegetable stock powder, to taste), and pour over the casserole. Bake in the preheated oven for about 20 minutes. Sprinkle with the remaining parsley and serve.