Brussels sprout casserole with potatoes and sweet potatoes

Ingredients for 4 servings:

• 1 ½ kg Brussels sprouts
• 1 kg potato(s), waxy
• 3 m.-sized sweet potatoes
• 1 cup of cream
• 700 ml milk
• 150 g Parmesan
• 1 pinch(s) nutmeg, freshly ground
• 1 pinch of salt
• 1 pinch(s) pepper, mixed
• 1 pinch(s) chili powder (habanero powder), or cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Peel and dice the potatoes and sweet potatoes. Place them in a saucepan with the milk and cream, season with fresh nutmeg, habanero powder, pepper, and salt, and bring to a boil. Cook over medium heat for 15 minutes, stirring occasionally. Bring a pot of water to a boil, add a little salt, and cook the trimmed Brussels sprouts for 5 minutes. Drain and let drain. Transfer the pot with the potatoes, sweet potatoes, and cream mixture to a large baking dish, then scatter the Brussels sprouts over the mixture. Grate fresh Parmesan cheese over the mixture and bake in a preheated oven at 200°C for 20 minutes.