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Nutrition Facts
Serving Size 164 g
(Approx. 6 Servings)
Amount Per Serving
Calories 420 Calories From Fat 300
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 16 g 80%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 440 mg 18%
Total Carbohydrate 20 g 7%
Dietary Fiber 2 g 12%
Sugars 3 g
Protein 12 g
Vitamin A 25% • Iron 6%
Vitamin C 70% • Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Brussels Sprouts & Sourdough Gratin

Prep Time
20 minutes
Cook Time
55 minutes
Total Time
1 h 15 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

3 Tbsp unsalted butter
1/4 cup(s) H-E-B Fresh Diced Savory Vegetables
1 1/2 Tsp garlic cloves, minced or zested
10 Oz H-E-B Shaved Brussels Sprouts
1 Qt H-E-B Bakery Sourdough Bread, cut into cubes
1/3 cup(s) mayonnaise, good quality
1/3 cup(s) sour cream
1/2 cup(s) heavy whipping cream
1/4 cup(s) green onions, diced
1 1/2 cup(s) Le Gruyère cheese, shredded fine, divided use
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Instructions

1
Preheat oven to 350ºF. Grease an 8 x 8 inch oven-safe casserole dish and set aside.
2
In a medium-sized saucepan, add butter and melt over medium heat.
3
Add savory vegetables and garlic and stir-fry for 3 to 4 minutes or until vegetables are just soft but not colored.
4
Stir in Brussels sprouts and sauté 5 to 10 minutes or until sprouts are just soft. Remove to a bowl and season to taste with salt and pepper.
5
Add cubed bread, mayonnaise, sour cream, heavy cream, green onions and 1/2 cup of Gruyère cheese. Mix well to combine.
6
Pour mixture into prepared pan and evenly top with remaining cheese. Bake 25 to 40 minutes or until cheese is nicely browned and crispy. Cool before serving.
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