Clean Brussels sprouts, blanch in salted water for 7 min, rinse and drain. Dice onion, chop nuts coarsely, pluck thyme leaves. Grate cheese medium fine. Sauté onion, nuts and thyme in butter and cool. Mix with the Brussels sprouts and half of the cheese and fill into a gratin dish (30 cm).
Mix whipped cream, eggs and season strongly with salt, pepper and nutmeg. Pour over the casserole and sprinkle with the remaining cheese. Bake in the heated oven at 200 °C (gas 3, convection oven 45 min. at 180 °C ) on the 2nd rack from the bottom for 40-45 min. (perhaps cover with aluminum foil).
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