Ingredients:
- 500g fresh Brussels sprouts, trimmed and halved
- 200g bacon, diced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 250ml heavy cream
- 200ml vegetable or chicken broth
- 200g Gouda cheese, grated
- 100g Parmesan cheese, grated
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- 1 teaspoon nutmeg, freshly grated
- 500g potatoes, peeled and thinly sliced
Instructions:
- Preheat the oven to 180°C (350°F).
- Boil the Brussels sprouts in salted water for about 5 minutes, then drain and set aside.
- In a large pan over medium heat, cook the diced bacon until crispy. Remove the bacon from the pan and set aside, leaving the bacon fat in the pan.
- In the same pan, add chopped onions and minced garlic. Sauté until the onions are translucent.
- Add the blanched Brussels sprouts to the pan and stir to combine with the onions and garlic.
- In a separate saucepan, melt butter over medium heat. Stir in the flour to create a roux, and cook for 2-3 minutes until it’s a light golden color.
- Gradually whisk in the heavy cream and vegetable or chicken broth to the roux, ensuring there are no lumps. Cook until the mixture thickens.
- Add the Gouda and Parmesan cheeses to the sauce, stirring until the cheese is melted and the sauce is smooth.
- Season the sauce with salt, pepper, and freshly grated nutmeg to taste.
- Pour the cheese sauce over the Brussels sprouts and mix well. Fold in the crispy bacon.
- In a greased baking dish, layer the thinly sliced potatoes on the bottom.
- Pour the Brussels sprouts mixture over the potatoes, spreading it evenly.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes or until the top is golden and bubbly.
- Allow the casserole to cool for a few minutes before serving. Enjoy Omas Rosenkohlauflauf – a delicious and hearty German Brussels sprouts casserole!