Hash Brown Casserole

4 cups hashed brown potatoes, refrigerated or frozen, loose pack 1/2 cup Monterey Jack cheese 1/2 cup bell pepper, yellow and red 1/2 cup shredded Gruyere Cheese 1/2 cup onion 3 eggs, beaten 1 cup light cream 1/4 tsp nutmeg salt black pepper Preheat oven to 400 degrees F. Thaw potatoes, if frozen. Then press the potatoes between paper towels to remove excess moisture. Grease an 8 x 11 casserole pan. Arrange potatoes evenly in the bottom of the pan. Bake uncovered for 20 minutes. Remove casserole from oven and let stand about 10 minutes to cool slightly. Reduce oven temperature to 350° F. Saute onions and peppers and season with salt and pepper. On top of the potatoes in the casseroles, layer Monterey Jack cheese, sauteed onions and peppers, and Gruyere cheese. In small mixing bowl, combine the eggs and light cream and nutmeg. Pour egg mixture over potato and cheese mixture in casseroles. Bake uncovered in the 350° oven about 25 minutes, or until the centers appear set. Let stand about 5 minutes before serving.