Creamy Brussels Sprouts au Gratin
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- Prep
- 15 MIN
-
- Total
- 25 MIN
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- Serving
- 6
Ingredients
- 4 cups Brussels sprouts
- 375 mL (1 1/2 cups) Scotsburn 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 Scotsburn 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.
Products in this recipe
Cream
In your tea and coffee, on top of fresh berries or the perfect addition to your favourite family recipe – there’s no shortage of fresh and delicious ways to enjoy our cream products.
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