4 medium tubers of bacon, trimmed, chopped 400 g of Brussels cabbage, cut, chop 400 g of potatoes, peeled, thinly chopped1/3 cups of fresh breadcrumbs1/3 cups of chopped forest nuts2 tablespoons of finely grated cheese parmesan Dairy mixture: 1/4 glasses of milk1/4 glasses of cream2 cloves of garlic crushed
Preparation:
Heat the oven to 180 ° C/160 ° C. Lubricate the baking dish with a capacity of 6 cups.
Make a mixture of milk: combine milk, cream and garlic in a jug. Season with salt and pepper.
Heat the anti -stick pan over medium heat. Fry the bacon for 3 to 4 minutes or to golden color. Add Brussels cabbage. Cook, stirring, for 4 – 5 minutes or until cooked.
Put a quarter of potatoes on a prepared baking dish. Put one third of the bacon mixture. Repeat the layers, finishing with potatoes.
Mix crackers, nuts and cheese parmesan into a bowl. Pour a mixture of milk into the potato mixture. Sprinkle with a mixture of crackers. Bake from 45 to 50 minutes or until the potatoes are tender and crackers with cheese are not gold. Leave for 5 minutes to cool a little. Serve.