Potato and Brussels sprout casserole with ham à la Lene

Ingredients for 6 servings:

• 1 ½ kg potatoes, mainly waxy
• 750 g Brussels sprouts
• 100 g cooked ham
• 1 m.-sized onion(s)
• 2 garlic cloves
• 200 ml whipped cream
• 1 tsp nutmeg, freshly grated
• 1 tsp, heaped herbs of Provence
• salt and pepper
• 150 g Gouda or Emmental cheese, grated
• some oil for frying, e.g. rapeseed or sunflower oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

The casserole dish I used measures approximately 22 x 31 x 6 cm and serves 6 portions. Peel the potatoes, cut them into thin slices, and boil them in salted water until al dente. Cut off some of the stalks from the Brussels sprouts, remove the outer leaves, and cut a cross into the cut part. Boil the Brussels sprouts in water until al dente. Peel the onion and garlic, chop them into small pieces, and sauté them in a small saucepan with a little heated oil. Deglaze with the heavy cream. Season with pepper, a little salt, nutmeg, and Provençal herbs, and simmer over low heat. When the potatoes and sprouts are al dente, drain well and add them to the casserole dish. Dice the ham and scatter over the top. Pour the cream sauce over the potatoes and sprinkle with grated cheese. Bake in an oven preheated to 180-200°C (top/bottom heat) for about 20 minutes on the middle rack.