Creamy Brussels Sprouts au Gratin

Directions

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 Baxter 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.