Potato Brussels Sprouts gratin is an original German recipe, and a typical dish during the fall and winter season. Gratins are very popular in Germany, and it is called in German "Auflauf". Potatoes combined with Brussels sprouts is a delicious mix. If you don't want to use meat you can use ham instead or don't use meat at all. You can add one egg to the cheese-cream mix if you will not use meat. Or combine it with other vegetables such as cauliflower, zucchini or carrots and peas. Happy Cooking!
Ingredients Potato Brussels Sprouts Gratin
1.6 lb potatoes
2.2 lb Brussels sprouts
3/4 cup heavy cream
0.5 lb grated cheese
1.1lb ground beef or bison
salt, pepper, nutmeg, sweet paprika to taste
milk as needed
- peel potatoes, cut in quarters, then in smaller pieces.
- clean Brussels sprouts, cut in half.
- boil potatoes with Brussels sprouts for about 10 min in water with some salt.
- peel and chop onions, in a skillet melt some clarified butter, fry onions with ground meat.
- add all spices to taste.
- mix cheese with heavy cream, add some milk if needed, spice with nutmeg, salt, pepper and paprika.
- in using a fire proof form add first potatoes and Brussels Sprout, add the meat, and on top the cheese mix.
- bake for 15-20 min on 400 F in the pre-heated oven.