Potato Brussels Sprout Casserole
Potato Brussels sprout casserole from ➸ Spoonsparrow is always well received.
Ingredients
- 750 g potatoes (firm or waxy)
- Salt
- 600 g frozen Brussels sprouts
- 3 onions
- 1 tbsp oil (10 ml)
- 100 ml milk
- 50 g butter
- freshly grated nutmeg
- 100 g medium-aged Gouda cheese (48% fat in solids)
Instructions
-
1.
Wash, peel, and boil the potatoes in a pot of salted water for 20-25 minutes until tender. Drain and mash with a potato masher.
-
2.
Thaw frozen Brussels sprouts if needed or clean and wash fresh ones. Peel onions and slice into rings. Heat oil in a pan over medium heat; sauté onions for 5-7 minutes until golden brown.
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3.
Warm milk in a saucepan over medium heat, then melt butter into it. Add the milk-butter mixture to the mashed potatoes and stir well. Finish by whisking vigorously with a fork and season with salt and nutmeg.
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4.
Place the mashed potato mixture into a greased baking dish. Drain the Brussels sprouts and press them lightly onto the potato layer. Distribute onions over the top and sprinkle shredded Gouda cheese on top. Bake in a preheated oven at 200°C (or 180°C fan) for about 20 minutes until the cheese is golden and bubbly.
