Ingredients
4potatoes,peeled, cut into 6 pieces
12ozbrussels sprouts,(1½ packages)
1¼cupsheavy whipping cream
2small eggs
salt and freshly ground black pepper
3pinchesground nutmeg
1cupcheddar cheese,shredded
Preparation
Place the potatoes into a large pot and cover with salted water, then bring to a boil.
Reduce the heat to medium-low and simmer until softened for about 10 minutes.
Add Brussels sprouts and cook for 5 minutes more. Drain.
Preheat the oven to 375 degrees F. Grease a baking dish.
Beat the heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
Beat the eggs in a separate bowl until foamy for 2 to 3 minutes and generously season with salt, pepper, and nutmeg. Stir in the Cheddar cheese, then fold in the whipped cream.
Place the drained potatoes and Brussels sprouts in the prepared baking dish. Cover evenly with the egg-cream mixture.
Bake in the oven for 25 to 35 minutes until the top is lightly browned.
Serve warm, and enjoy!
