Potato Brussels Sprout Casserole

4.666665
Average: 4.7 (3 votes)
(3 votes)
Potato Brussels Sprout Casserole
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Health Score:
82 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
490
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie490 cal.(23 %)
Protein17 g(17 %)
Fat30 g(26 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage9.4 g(31 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E3.1 mg(26 %)
Vitamin K235.7 μg(393 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.9 mg(64 %)
Folate191 μg(64 %)
Pantothenic acid1 mg(17 %)
Biotin3.6 μg(8 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C207 mg(218 %)
Potassium1,549 mg(39 %)
Calcium349 mg(35 %)
Magnesium90 mg(30 %)
Iron3.2 mg(21 %)
Iodine14 μg(7 %)
Zinc2.9 mg(36 %)
Saturated fatty acids19.1 g
Uric acid141 mg
Cholesterol47 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
750 grams predominantly waxy potatoes
salt
600 grams Brussels sprouts (refrigerated)
3 onions
1 Tbsp vegetable oil
100 milliliters milk
50 grams butter
freshly grated Nutmeg
100 grams Gouda
Fat (for the pan)
How healthy are the main ingredients?
potatoBrussels sproutsGoudasaltonionNutmeg

Preparation steps

1.

Peel, rinse and cook the potatoes in boiling salt water for 20-25 minutes.

2.

Cook the brussels sprouts according to the package instructions. Peel the onions and cut into rings. Heat the oil in a pan. Saute the onions until golden brown.

3.

Heat the milk and melt the butter in it, stirring constantly. Drain the potatoes and mash well. Mix the mashed potatoes with the milk and butter. Whisk vigorously. Season with salt and nutmeg.

4.

Pour the mashed potatoes into a greased baking dish. Drain the sprouts and spread on top of the potatoes. Sprinkle with the onions and grated cheese. Bake for about 20 minutes at 200°C (approximately 400°F). Remove from the oven, let cool and serve.