Peel and quarter the potatoes and cook in salted water. Then put in a greased baking dish. At the same time, cook the Brussels sprouts in salted water for 12-14 minutes and then mix them with the potatoes in the baking dish.
Cut the tomatoes crosswise and pour boiling water over them for a few minutes and then peel and cut into thin slices and spread over the potato and Brussels sprouts vegetables.
Bring the cream to the boil and season with salt, pepper, nutmeg and a squeezed clove of garlic and pour over the vegetables.
Sprinkle with the grated cheese and bake at 200 degrees on the middle rack for about 35 minutes.
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