Cauliflower Gratin with Ham and Cheddar
Geoffrey
ingredients
Bread-Crumb Topping- 4 slices white sandwich bread, torn into quarters
- 2 T. unsalted butter, softened
- 1/4 t. salt
- 1/8 t. ground pepper
- Salt
- 2 large heads cauliflower, trimmed into 3/4" florets
- 4 T. unsalted butter
- 2 medium shallots, minced
- 2 cloves garlic, minced or pressed
- 2 T. unbleached all-purpose flour
- 3 c. heavy cream
- Pinch nutmeg
- Pinch cayenne pepper
- 1/4 t. black pepper
- 2 t. minced fresh thyme leaves
- 1 c. plus 2 T. grated sharp cheddar
- 12 oz. ham steak, cut into 1/2" cubes
directions
- 1
For the topping:
- 2
Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs; 10 1 second pulses.
- 3
Preheat oven to 450°
- 4
For the filling:
- 5
Bring 4 quarts water to boil in Dutch oven over high heat. Add 1 t. salt and cauliflower, cook 3-4 minutes. Drain and rinse under running water, set aside.
- 6
Heat butter in large skillet over medium heat; when foam subsides, add shallots and ham, cook until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and bring to boil. Stir in nutmeg, cayenne, 1/4 t. salt, pepper, thyme, and 1 cup cheese until incorporated. Off heat, gently stir in cauliflower.
- 7
Transfer to two 8x8 baking dishes, sprinkle with topping. Bake until golden brown, 10-12 minutes.
Source: Entertaining
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