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Creamy Brussels Sprouts au Gratin

  • Prep
    15 MIN
  • Total
    25 MIN
  • 6

Creamy Brussels Sprouts au Gratin



  • 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 


  1. Preheat oven to 205°C (400°F). 
  2. 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.
  3. In a separate pan, bring Scotsburn cream to a simmer.
  4. Add the Saputo Taco Nacho shredded cheese and whisk until mixture is free of lumps.
  5. 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.
  6. Bake gratin for 20-25 min or until cheese is fully melted and golden brown.


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