You will need: Firebricks/spacer grate
Top heat: approx. 200-220 °C
Preheating: approx. 30 minutes
Working hours: 30 minutes
Cooking time: ca. 30-35 minutes

Ingredients (for 6 persons)

• 800 g potatoes, mainly waxy
• 200 g yellow turnips
• 200 g parsnips
• 300 g Brussels sprouts
• 1 clove of garlic, finely chopped
• 300 ml milk
• 300 ml cream
• Salt, pepper, nutmeg
• ½ bunch flat-leaf parsley, chopped

In addition:

• (Homemade) herb butter 
• 150 g grated Emmental cheese 

Heat the Merklinger to approx. 200-220 °C.


Grease a casserole dish with herb butter. Wash and peel the potatoes, yellow turnips and parsnips and cut into thin slices. Clean the Brussels sprouts, removing the outer leaves. Cut off the stalk thinly and score crosswise.


Heat the milk, cream and garlic in a large pan. Season with salt, pepper and nutmeg.


Add the potatoes and vegetables, bring to the boil briefly and simmer gently for 10 minutes. Stir again and again during this time. Stir in the parsley and pour everything into the prepared dish. Sprinkle with cheese and herb butter flakes.

Place the dish on the spacer rack on the firebrick and bake the potato and vegetable casserole for approx. 30-35 minutes.