Brussels cabbage-potato casserole as a warming autumn recipe with seasonal ingredients and strong aromas
Autumn Recipe

Brussels sprout and potato casserole

Potato slices and blanched Brussels sprouts are layered with a nutmeg cream cast and baked under Gouda. Cut potatoes thinly and cook Brussels sprouts so that both are soft at the same time before the cheese gets too dark. Mountain cheese brings more spice, roasted bread crumbs ensure a crisper surface.

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Total time 1 hr
Calories 540 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Prepare Brussels sprouts and potatoes casserole properly

Cut potatoes thinly and cook Brussels sprouts so that both are soft at the same time before the cheese becomes too dark. Potato slices and blanched Brussels sprouts are layered with a nutmeg-sahne cast and baked under Gouda. Mountain cheese brings more spice, roasted bread crumbs ensure a crisper surface.

Vegetarian Dinners Lunch Dinner Autumn Recipes

Recipe

Brussels sprout and potato casserole

Potato slices and blanched Brussels sprouts are layered with a nutmeg-sahne cast and baked under Gouda. Cut potatoes thinly and cook Brussels sprouts so that both are soft at the same time before the cheese becomes too dark.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Potatoes: cut into slices. Gouda: rub.

  2. 2

    Prepare

    Potato slices and blanched Brussels sprouts are layered with a nutmeg-sahne cast and baked under Gouda.

  3. 3

    Check for doneness

    Cut potatoes thinly and cook Brussels sprouts so that both are soft at the same time before the cheese becomes too dark.

  4. 4

    Serving

    Leave the casserole for ten minutes after baking, so that the cheese sauce binds between potatoes and Brussels sprouts. Only then divide into clean portions.

Kitchen know-how

Tips for Brussels sprout and potato casserole

Important for Brussels cabbage potato casserole

Cut potatoes thinly and cook Brussels sprouts so that both are soft at the same time before the cheese becomes too dark.

Variations

How to adapt this recipe

Mountain cheese brings more spice, roasted bread crumbs ensure a crisper surface.

Nutrition per serving

540kcal
46.0 gCarbohydrates
20.0 gProtein
30.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Brussels sprout and potato casserole

Weigh Brussels sprouts, prepare potatoes and prepare cream separately. Start the main cooking process for Brussels sprouts and potatoes only afterwards.

Cut potatoes thinly and cook Brussels sprouts so that both are soft at the same time before the cheese becomes too dark.

When reheating, note: Slice potatoes thinly and cook Brussels sprouts so that both are soft at the same time before the cheese becomes too dark. Only heat up the rest once completely.

Mountain cheese brings more spice, roasted bread crumbs ensure a crisper surface.

Keep cooking

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