Potato and brussel sprout gratin

I ordered a load of local brussel sprouts and local potatoes. Since I don't even like them that much, I figured I have to do SOMETHING with them. So I found a recipe that sounded quite good. And it is!

Potato and brussel sprout gratin
about 5 or so yukon gold potatoes, peeled and thinly sliced
About 3/4 lbs of brussel sprouts thinly sliced
vegan butter to saute brussel sprouts
onion powder or onions to saute with the sprouts
1/4 cup white wine
1/2 cup soy milk
vegan parmesean cheese


Saute brussel sprouts, onion powder, and butter for about 8 minutes. Add white wine, and soy milk. Grease a casserole dish and layer potatoes, salt, pepper, brussel sprouts, and cheese, ending with a layer of potato and cheese.