Potato and Brussels Sprouts Gratin with Goat Cheese

Ingredients

• 800 g Brussels sprouts
• 600 g Potatoes
• 250 ml vegetable broth (approx.)
• 4 tbsp crème fraîche
• 1 tbsp thyme
• 100 g goat cheese
• Salt
• Cayenne pepper
• freshly grated nutmeg

Instructions

1. 1.

   Clean the Brussels sprouts, halve them and blanch in boiling salted water until just tender. Shock in ice water and drain.

2. 2.

   Wash the potatoes and steam for about 20 minutes until slightly underdone. Peel and slice into rounds. Combine the sprouts and potato slices in a baking dish.

3. 3.

   Whisk together the broth, crème fraîche, thyme, and half of the goat cheese; season with salt, cayenne pepper, and nutmeg. Pour over the vegetables and sprinkle the remaining crumbled goat cheese on top.

4. 4.

   Bake in a preheated oven at 200 °C for about 25 minutes until golden brown.