Ingredients for 4 people:
750 g potatoes, mainly firm boiled
salt
600 g frozen Brussels sprouts
3 onions
1 tablespoon oil
100 ml milk
50 g butter
freshly grated nutmeg
100 g medium Gouda cheese
fat for the mold
Preparation:
1. Peel potatoes, wash and boil in salted water for 20-25 minutes until tender.
2. Cook Brussels sprouts according to package directions. Peel onions and cut into rings. Heat oil in a frying pan. Fry onions until golden brown.
3. Heat milk and melt butter in it. Drain potatoes and mash with a potato masher. While doing so, mix in the milk-butter mixture. Finally, stir vigorously with a whisk. Season with salt and and nutmeg.
4. Pour the mashed potatoes into a greased baking dish. Drain the Brussels sprouts and place on top of mashed potatoes, pressing in slightly. Spread the onions over the Gouda cheese on top. Bake in preheated oven at 200 degrees (gas: level 3-4, convection oven: 180 degrees) for about 20 minutes.
Preparation time approx. 1 hour
Per serving approx.
Calories: 413
joules: 1733
Protein: 18 g
Fat: 21,8 g
Carbohydrates: 35 g
(FoodCentrale by ddp images)
