Brussel Sprout Casserole

• 18 oz potatoes, cut into bit-sized pieces
• 1.5 pounds brussel sprouts
• 4 tomaotes, chopped
• 2 garlic cloves, chopped
• 2 tablespoons oregeno
• 2 tablespoons basil
• 2 tablespoons thyme
• 1 pinch chili pepper
• 1 tablespoon capers
• 3 tablespoons olive oil
• 10 ounces mozzeralla
• 1.5 ounces parmesan
• 1 tablespoon butter

1. Preheat oven to 400 F. Oil large caserole dish.
2. Cook potatoes in a medium pot in salt water for 15 minutes (until just barely soft).
3. Cut crosses into the bottom of the brussel sprouts and steam for 10 minutes.
4. Build the following layers in the caserole dish:
5. -potatoes
6. -brussel sprouts
7. -tomatoes
8. -chili & herbs & capers
9. -slices of mozzeralla
10. -parmesan
11. -dots of butter
12. Bake for 15 minutes.

potatoes, brussel sprouts, tomaotes, garlic, oregeno, basil, thyme, chili pepper, capers, olive oil, mozzeralla, parmesan, butter

Taken from www.epicurious.com/recipes/member/views/brussel-sprout-casserole-1228908 (may not work)