🍽️ Potato and Brussels Sprout Gratin with Goat Cheese

Name: Potato and Brussels Sprout Gratin with Goat Cheese
Total time: 30 min
Yield: 4 servings
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; nutmeg (freshly grated)

325 kcal · 30 min · 4 servings

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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
nutmeg (freshly grated)

Instructions

1. Remove the outer leaves from the Brussels sprouts and halve them.
2. Bring water with salt to a boil and blanch the Brussels sprouts briefly until they are not yet fully tender.
3. Rinse the Brussels sprouts with cold water to stop the cooking process and let them drain.
4. Wash the potatoes thoroughly.
5. Steam the unpeeled potatoes for about 20 minutes until they are not yet fully cooked through.
6. Peel the potatoes and slice them thinly.
7. Place the potato slices and the prepared Brussels sprouts into a baking dish.
8. Whisk the broth with Creme Fraîche, thyme, and half of the cheese in a separate bowl.
9. Season the liquid with salt, cayenne pepper, and nutmeg.
10. Pour the sauce evenly over the vegetables in the baking dish.
11. Crumble the remaining cheese over the dish.
12. Preheat the oven to 200 degrees Celsius.
13. Bake the gratin in the preheated oven for about 25 minutes until it is golden brown on top.

Nutrition per serving

kcal: 325
Protein: 19 g · Fett/Fat: 13 g · Carbs: 32 g