Potato casserole with crispy cheese crust

Ingredients for 2 servings:

• 5 m.-sized potatoes
• 200 g Brussels sprouts, possibly frozen
• Water (salt water)
• 125 g feta cheese
• 20 g breadcrumbs
• 20 g Parmesan
• some milk
• 200 g sour cream
• 6 tsp cream cheese with horseradish

Instructions

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

Peel and slice the potatoes, then boil them in salted water. A few minutes before the end of the cooking time, I added the Brussels sprouts (I used frozen) to thaw them. If using fresh sprouts, blanch them first. Mash the feta cheese with a fork, add the Parmesan cheese and breadcrumbs, and add a little milk to help it combine. Mix the sour cream with the cream cheese and season generously with salt and pepper. If the mixture is too thick, add a little more milk. Add the sour cream to the potatoes and Brussels sprouts and mix everything well. Transfer to a baking dish and pour the feta cheese mixture over the top, making sure everything is well covered (I used a smaller, deep baking dish, and the amount was perfect for this; if the baking dish is shallower and larger, it’s best to use more feta cheese mixture!). Bake at 160°C fan-assisted oven (or 180°C conventional oven) for approximately 25-30 minutes, until the cheese crust is nicely browned. This recipe serves 2 people as a main course or 3-4 people as a side dish.