Potato and Brussels Sprouts Casserole | Baked with Mountain Cheese

Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a suitable baking dish with 15 g of unsalted butter.

Thoroughly wash and peel the predominantly waxy potatoes and cut them into approx. 5 mm thick slices. Parboil in boiling salted water for approx. 8–10 minutes until al dente, then drain and allow the steam to escape briefly.

Trim the Brussels sprouts, remove any wilted outer leaves, make a slight crosswise incision in the stems, and halve the sprouts. Blanch in lightly salted water for 4–5 minutes as well and shock in cold water to preserve their lovely green colour.