Brown Butter Brussels Sprout Gratin

Ingredient ULF # Portion
Campbell's Cream of Mushroom Soup 443127 1/50 oz. can
Grassland Unsalted Butter 214676 1 1/4 cup
Boscovich Fresh Brussels Sprouts 126409 140 cups
Kemps Milk 149326 10 cups
ULF Black Pepper 299370 10 tsp.
Diamond Crystal Kosher Salt 308710 5 tsp.
ULF Nutmeg 299065 3/4 tsp.
Roth Kase Smoked Gouda Cheese 208213 10 cups

1. Heat large pot over medium heat. Add butter. Stir constantly until melted and tan in color.

2. Add Brussels sprouts. Cook until reduced in volume by half, about 2 minutes. Stir constantly.

3. Add Campbell’s Cream of Mushroom Soup, milk, pepper, salt and nutmeg. Stir until thoroughly combined. CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

4. Pour mixture into shallow baking pans. Evenly sprinkle cheese on top. Place under broiler until cheese is melted and browned. CCP: Hold for hot service at 140°F or higher until needed.

5. Using a #8 scoop, portion 1/2 cup onto serving plate. Serve immediately.

Makes: 80 servings