Potato and Brussels Sprout Casserole
(3 votes)
(3 votes)
Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 5 large potatoes
- 20 Brussels sprouts
- 250 milliliters Vegetable broth
- ⅕ l Whipped cream
- 2 Tbsps Crème fraiche
- 1 tsp ground paprika
- 1 chili pepper (cut into thin rings)
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the potatoes and soak in water for 20 minutes. Meanwhile, clean the Brussels sprouts and simmer for 10 minutes in the broth over medium heat. Peel the potatoes and cut into slices. Layer them in a baking dish like roof tiles, and and spread the Brussels sprouts over the top. Mix the heavy cream with the creme fraiche and chile.
2.
Season with salt, paprika and pepper and pour over the casserole. Bake on the middle rack of a preheated oven at 180°C top (approximately 350°F) until golden brown, about 15 minutes.
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