Gratin with minced beef, Brussel sprouts and potatoes

Preparation time: A good hour

Preparation You'll need: A fireproof oven dish A medium pot for cooking potatoes and Brussels sprouts A large pan for the minced meat
Ingredients (for 2 persons) 250 g minced beef 500 g medium potatoes, waxy 300-350 g frozen Brussels sprouts 1 medium onion 100 g Emmental cheese 100 ml milk 100 g Crème Fraîche 150 ml chicken or vegetable stock, or just water 1 Tbsp flour A little butter, salt, pepper, nutmeg
First Steps Bring approx. 1 litre of salted water (1/2 tsp salt) to the boil. Peel 500 g waxy potatoes and cut into 3-5 mm thick slices. Finely dice 1 medium onion. Measure out 100 ml milk and 150 ml water/stock. Preheat the oven to 180°C fan. Grease the oven dish with a little butter. As soon as the water boils, pre-cook the potato slices and 300-350 g frozen Brussels sprouts for 5 minutes. In the meantime, melt 1 Tbsp butter in a pan and fry the onion and 250 g mince until no longer red, then stir in 100 g crème fraîche. Coarsely grate 100 g Emmental cheese. As soon as the 5 minutes for the Brussels sprouts/potatoes are up, tip them through a sieve and leave to steam.
The Gratin As soon as the mince is no longer red, add 1 Tbsp of flour and mix well. Then deglaze with milk/stock and bring to the boil. Season well with salt, pepper and nutmeg. Now place the potatoes/ Brussels sprouts in the oven dish first, then spread the mince mixture on top. Finish with the Emmental cheese and bake in the oven for 25-30 minutes.