Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 8 potatoes, peeled (e.g. Rooster potatoes) (approximately 1 kg)
  • 300 g Brussels sprouts
  • 100g bacon pieces
  • 300 g spinach
  • 150 g grated cheese
  • 500 ml milk
  • 100 g breadcrumbs
  • 100 g flour
  • 100 g salted butter
  • nutmeg
  • salt and pepper
EUPOTATOES28230 website 820x480 recipes 79
Cooking time: 45 MIN

This potato cake a with cheese crust hides a lot of vegetables: the perfect way to get your children (or yourself!) to eat more vegetables.

  1. Boil the peeled potatoes in lightly salted water. Meanwhile, wash the Brussels sprouts and spinach and blanch them in lightly salted boiling water. Cool the vegetables with cold water.
  2. For the sauce, melt the butter over a medium heat in a saucepan and add the flour. Stir and leave the mixture to dry for a few minutes. Add the cold milk and bring to the boil, stirring constantly. Season with salt, pepper, and nutmeg.
  3. Add the grated cheese until the sauce has thickened.
  4. Cut the potatoes into slices and place them in an ovenproof dish. Put the Brussels sprouts, bacon pieces and spinach on top.
  5. Pour the cheese sauce on top and sprinkle with breadcrumbs.
  6. Place the casserole in a preheated oven at 170°C (Gas 3) for 20 minutes.

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