Score the chestnuts crosswise with a pointed kitchen knife and soften in boiling hot water for 20 min. Rinse with cold water, remove peel and inner skin. Rinse Brussels sprouts, remove bracts. Remove peel from onions, rinse when cool, then cut in half and dice. Fry them in hot butter (1) until golden brown. Add brussels sprouts, salt as well as nutmeg, steam with closed lid (medium temperature) for only ten minutes until soft. Drain and save the cooking broth.
Lightly grease a high gratin dish, alternate layers of Brussels sprouts, chestnuts and Parmesan. Stir sour cream or crème fraîche with a few spoonfuls of the Brussels sprouts broth and spread the mixture evenly over the top layer, place the butter (2) in flakes on top. Bake in the oven, on the middle rack at 200 degrees for 25 to 30 minutes.
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