-
-
Prep
- 15 min
-
Prep
-
- Total
- 25 min
-
- Serving
- 6
Creamy Brussels Sprouts au Gratin
Featured Product
Taco Nacho Shredded Cheese
Taco night made easy. This delicious blend of Pizza Mozzarella, Cheddar and Monterey Jack cheese with jalapeño peppers is slightly spicy yet creamy. It melts easily making it the perfect for tex-mex dishes.
Ingredients
- 4 cups Brussels sprouts
- 375 mL (1 1/2 cups) 18% cream
- 2 tbsp. (30 g) unsalted butter
- 250 mL (1 cup) Saputo Taco Nacho shredded cheese
- 250 mL (1 cup) Saputo shredded Parmesan
- 170 g Saputo smoked Caciocavallo, grated
- 1/2 cup seasoned breadcrumbs
Directions
- Preheat oven to 205°C (400°F).
- Wash Brussels sprouts and remove outer leaves and stems. Cut them in half vertically and add to a pot of boiling water to blanch for 3 minutes. Remove from heat and drain.
- In a separate pan, bring cream to a simmer.
- Add the Saputo Taco Nacho shredded cheese and whisk until mixture is free of lumps.
- Grease a cast iron skillet/casserole with the unsalted butter and layer Brussels sprouts. Pour in cream mixture. Sprinkle Saputo shredded Parmesan followed by Saputo smoked Caciocavallo. Add seasoned breadcrumbs.
- Bake gratin for 20-25 min or until cheese is fully melted and golden brown.
You may also like these recipes
Check out these delicious ideas
- Prep
- 30 min
- Total
- 50 min + refrigeration time
Mini "Fondue Parmesan" with Cranberry Sauce
- Prep
- 20 min
- Total
- 20 min
Sambuca Oysters au Gratin
- Prep
- 20 min
- Total
- 1H 50M
