Soak the dried chestnuts in water for several hours, then cook for about 15 minutes. Cook the Brussels sprouts in salted water until they are al dente and mix with the chestnuts. Put the mixture in a buttered baking dish and mix with half of the cheese. Season with salt, pepper and nutmeg.
Mix the sour cream, cream and eggs and pour over. Cover with the rest of the cheese and bake everything in the oven at 180 degrees for about 30-40 minutes until a golden-yellow crust is formed.
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