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🍽️ Potato and Brussels Sprouts Casserole with Bacon

552 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• Brussels sprouts, fresh 750 g
• salt pinch
• onions, yellow 1 pc.
• oil 2 tbsp
• bacon strips 125 g
• eggs 3 pc.
• crème fraîche 200 g
• milk 100 ml
• marjoram, dried pinch
• pepper, black ground pinch
• nutmeg, ground pinch
• Emmental grated 200 g

Instructions

1. 1. Preheat the oven to 180 °C (fan). Wash the potatoes, peel them and slice them into slices about 1 cm thick. Clean the Brussels sprouts, remove the unattractive leaves and cut the core crosswise.
2. 2. In a pot, bring the potatoes to a boil in salted water and cook covered over medium heat for about 12 minutes. After about 5 minutes, add the Brussels sprouts and cook them together until done.
3. 3. Cut the onion in half, peel and dice finely. Heat the oil in a pan over medium heat and fry the onion cubes with the bacon strips for about 5 minutes.
4. 4. In a bowl, mix the eggs well with crème fraîche and milk and season with marjoram, salt, pepper and nutmeg. Drain the potatoes and Brussels sprouts in a sieve.
5. 5. Place the drained potatoes and Brussels sprouts in a baking dish and gently mix with the bacon and onions. Pour the crème fraîche mixture over the potatoes and sprinkle with Emmental. Bake in the oven for about 30 minutes.
6. 6. Take the baking dish out of the oven and serve the potato and Brussels sprouts casserole with bacon on plates. Enjoy your meal!

Nutrition per serving

• kcal: 552
• Protein: 26 g · Fett/Fat: 38 g · Carbs: 32 g