Potato Gratin with Brussels Sprouts

Ingredients

• 5 large potatoes
• 20 Brussels sprout florets
• 250 ml vegetable broth
• 0.2 l heavy cream
• 2 tbsp crème fraîche
• 1 tsp Paprika powder (sweet)
• 1 chili pepper (thinly sliced rings)
• Salt
• ground black pepper

Instructions

1. 1.

   Wash the potatoes and steam them in their skins for about 20 minutes until just tender. Meanwhile, trim the Brussels sprouts and simmer them in the broth for about 10 minutes. Peel the potatoes and slice them thinly. Layer the slices like roof tiles in a baking dish and spread the Brussels sprouts on top.

2. 2.

   Whisk together the cream with the crème fraîche, chili, and 0.1 l of vegetable broth. Season with salt, paprika powder, and pepper, then pour over the casserole. Bake in a preheated oven at 180°C (350°F) with both top and bottom heat on the middle rack for about 15 minutes until golden brown.