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  • Prep
    15 min
  • Total
    25 min
  • Servings

Creamy Brussels Sprouts au Gratin



  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 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.