The best of home cooking A classic for cold days: the lush Brussels sprout-Kassel casserole
Today we will heat it from the inside – cooking mode. Don’t miss out on trying this Brussels Sprouts and Kasseler Casserole. You won’t regret it!
Ingredients for 4 servings:
750 g potatoes, wax
750 g Brussels sprouts
500 g Kasseler, in one piece
1 tablespoon of oil
2 tablespoons of butter + something to grease the mold
2 tablespoons of flour
1 cup whipped cream
200 ml of milk
150 g grated cheese (e.g. raclette cheese)
About 45 minutes (plus about 25 minutes of cooking time)
And it’s done like this:
First, preheat the oven to 180 degrees. Peel the potatoes and let them boil for about 20 minutes. Then cut into thick slices. First, clean the Brussels sprouts, remove the wilted leaves and wash the flowers. Then cut it in half if you like.
First remove the Kasseler, then wash, dry and then cut into bite-size slices. Heat 1 tablespoon of oil in a pan and fry the Kasseler on all sides. Pour 250 ml of water and bring everything to a boil.
Peel and finely chop the onion. Melt the butter in a saucepan and fry the onion in it until translucent. Dust everything with flour and then stir to form a roux. Now pour in the Kasseler sauce, as well as the cream and milk. Bring everything to a boil and then stir in half of the grated cheese. As soon as it melts in the sauce, salt, pepper and grated nutmeg.
Grease the casserole and fill with potatoes, Brussels sprouts, Kasseler and sauce. Pour the rest of the cheese over the casserole and bake in the oven for 20-25 minutes. Finish it!
Our Brussels Sprouts-Kassel Casserole is a true classic of home cooking, and by the way, one of our favorite dishes for the cold and uncomfortable season. If you’re looking for more ideas like this, here’s a selection of recipes:
We are happy to present you another casserole alternative in the video:
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And because you’ve never had enough options, we show you in the gallery what other delicious things you can make with Brussels sprouts:
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