Brussels sprouts and potatoes gratin

by | Fall, Hearty, Supplement, Vegetarian | 0 comments

Munchy healthy food for the cold days.

The sweetness of the cream potatoes perfectly complement the tart flavor of the Brussels sprouts.

And the Brussels sprouts and potatoes gratin is also easy to prepare.


Preparation time

30 min


Baking time

25 min.


for 2 persons


  • 500 g potatoes (firm boiling)
  • 300 g Brussels sprouts
  • 150 ml milk
  • 150 ml cream
  • 120 g cheese (e.g. Comté)
  • Nutmeg
  • Cayenne pepper (to taste)
  • Salt & Pepper
  • 50 g walnuts

Matches …

Vegetable cutlets.


The Brussels sprouts and potatoes gratin also works as a side dish, in which case reduce the quantity slightly.


Prepare potatoes

Peel potatoes and cut into medium-thick slices.
Put milk and cream in a pot and add salt.
Season to taste with grated nutmeg and cayenne pepper.
Add potatoes and bring to a boil. On low heat 10 min. simmer. Then remove from heat.
Stir occasionally so that the cream milk does not burn.

Prepare Brussels sprouts

Remove the outer leaves and the stalk from the Brussels sprouts. Cut in half if it is a bit large.
Bring another pot of salted water to a boil. Add Brussels sprouts and cook for 5 min. simmer. Then drain in a colander.

Brussels sprouts and potatoes are pre-cooked briefly.

Bringing things together

Preheat oven to 200°.
Pour the potato and cream mixture into a baking dish. Spread the Brussels sprouts over the top. evt. mix something.
Grate cheese and spread over the top.
20 min Bake until the cheese is golden brown.
Coarsely chop walnuts and sprinkle on top after baking. Grind fresh black pepper directly over the top.
Brussels sprouts and potatoes gratin Last Update: 2018-11-20T17:01:33+01:00 da Marion
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