FRIJE

Instructions

• 1.   Wash the potatoes and then cook them in boiling water until they are tender (a knife easily pierces them). Drain and set aside.
• 2.   Wash the Brussels sprouts and then cook them in salted boiling water for 15 minutes. Drain and set aside.
• 3.   Meanwhile, peel the garlic and onion, then slice the onion and chop the garlic.
• 4.   Sauté the garlic and onion in a tablespoon of olive oil until the onion is completely translucent (or starts to caramelize). Set aside.
• 5.   Peel the potatoes, cut them into cubes, then place them in a gratin dish. Cut the Brussels sprouts in half and place them in the same dish. Add the garlic and onion. Season with salt and pepper, then mix with a spoon to evenly distribute the ingredients.
• 6.   In a bowl, mix the cream with whole grain mustard. Pour this mixture over the gratin.
• 7.   Bake for 25-30 minutes at 180°C, until it is gratinated.
• 8.   Enjoy this Brussels sprouts and potato gratin hot.

Nutritional information *