Brown Butter Brussels Sprout Gratin
Cooked in browned butter, this creamy vegetable side dish made with Signature Cream of Mushroom Soup is topped with Gouda cheese and
baked to perfection!
baked to perfection!
14-16
- ¾ cups 170 g Unsalted butter
- 10 cups 1.0 kg Brussels sprouts, thinly sliced
- ½ tub (907 g) ½ tub (2 lb) Signature Cream of Mushroom
- 1 cup 237 mL Milk
- 1 tsp 2 g Black pepper, ground
- ½ tsp 3 g Nutmeg
- 2 tbsp 30 mL Oil
- 162 g 1 ½ cups Smoked Gouda cheese, shredded
- Heat rondeau over medium heat and melt butter, stirring constantly, until melted and starting to brown. Add Brussels sprouts and cook, stirring until softened, approx. 5-7 minutes. Set aside.
- In a pot, combine Signature Cream of Mushroom Soup, milk, pepper and nutmeg. Bring to a boil. Remove from heat and stir in Brussels sprouts.
- Pour mixture into an oiled 13″ x 9″ or 14 cup oven proof dish and top with cheese. Bake in 180°C (350°F) oven for 15 minutes or until heated through. Transfer to salamander to brown cheese. Hold for hot service at 60°C (140°F) or higher until needed.
Individual servings
- Make recipe as written but do not top with cheese.
- Portion hot Brussels sprout mixture into 1 cup ramekins. Top with cheese and brown under salamander as needed.
Nutrition Facts
Per
Calories
Total Fat
0
g
0%
Saturated Fat
0
g
0%
+ Trans Fat
Cholesterol
0
mg
0%
Sodium
0
mg
0%
Total Carbohydrate
0
g
0%
Sugars
0
g
0%
Dietary Fibre
0
g
0%
Protein
0
g
0%
Potassium
0
mg
0%
Calcium
0
mg
0%
Iron
0
mg
0%
*5% or less is a little. 15% or more is a lot.
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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