Brussels Sprouts Potato Bake
|Potatoes||2 Pound, peeled|
|Ground nutmeg||1 Dash|
|Fresh brussels sprouts||2 Pound (Sliced Into 1/4-Inch Rounds)|
|Salted water||1⁄4 Cup (4 tbs) (Lightly Salted)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Cooked carrots||2 , cut into matchstick strips|
|Grated parmesan cheese/1/2 cup shredded cheddar / jack cheese||1⁄4 Cup (4 tbs)|
Boil potatoes in water until tender. Drain.
Mash potatoes in a mixing bowl, adding milk, salt and nutmeg. Beat until smooth.
Place Brussels sprouts slices in a saucepan with 1/4 cup lightly salted water. Bring to a boil, then cover and reduce heat. Simmer until just tender. Drain.
Lightly grease an 8 x 12-inch baking pan or similar-sized casserole. Spread half the mashed potatoes in the bottom of the pan. Brush with half of the melted butter or margarine. Layer cooked Brussels sprouts over potatoes. With moistened hands, pat remaining potato mixture evenly over sprouts. Decorate the top with carrot strips, lightly pressing them into the potatoes. Brush remaining melted butter or margarine over all. Sprinkle with cheese.
Bake at 375° F. for 30 minutes or until nicely browned.