Wash the potatoes and boil in water for about 20 minutes. In the meantime clean, wash and halve the Brussels sprouts. Cook in boiling salted water for about 5 minutes, drain and drain.
Cut the mettenden into slices. Heat 1 tablespoon of oil in a coated frying pan, fry the ends of the mead in it, remove. Peel, wash and thinly slice the carrots. Heat 1 tablespoon of oil in a frying pan.
Add 1 tablespoon of water and cook the carrots for about 5 minutes on a low heat, turning them over. Season with salt and pepper and remove. Rinse potatoes cold and peel. Melt the fat in a saucepan.
Sweat flour in it. Add stock and milk while stirring constantly and bring to the boil. Season to taste with salt and pepper. Grate cheese, stir 50 g into the sauce. Cut potatoes into slices. Fill potatoes, mettenden, carrots, Brussels sprouts and sauce alternately in layers into a greased casserole dish.
Finish with a layer of potatoes and sprinkle with 150 g of Gouda. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for about 40 minutes.