Brussels sprouts – potato – ham – gratin

Ingredients for 4 servings:

• 1 kg Brussels sprouts
• 500 g potatoes
• 400 g ham, cooked, diced
• 200 g cheese (pizza cheese), grated
• 300 ml water
• 4 onions
• curry powder
• nutmeg
• pepper
• Salt
• 1 cup of sweet cream
• 2 vegetable stock cubes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the Brussels sprouts and score the bottoms of the florets with a knife. Peel and dice the potatoes. Place both in a pot and cook in 300 ml of vegetable stock (made from the water and 2 vegetable stock cubes) for 10 minutes. Caution: The vegetable stock needs to be overseasoned, so use 2 stock cubes! In the meantime, peel and roughly chop the onions and sauté them in a pan with a little fat until translucent. Then deglaze with the stock used to cook the Brussels sprouts and potatoes and reduce slightly. Add the cream. Season with curry powder, nutmeg, and pepper. Reduce slightly. Now add about 50 g of the cheese and simmer for a while. The sauce should be nice and creamy, so add a little more cheese if needed. Stir in the diced ham and season again to taste – adding a little more salt if necessary. Pour the sauce into a casserole dish with the potatoes and Brussels sprouts and sprinkle with the remaining cheese. Bake in a preheated oven at 180°C (convection oven) for about 30 minutes. The dish should then have a nice brown crust. Serve immediately.