Cauliflower Gratin
Bob Verstreater
This is one of our big meal side dishes. Very rich and tender.
ingredients
- 1 (3 pound) head of cauliflower, cut into large florets
- 4 Tablespoons (1/2 stick) butter, divided
- 3 Tablespoon all-purpose flour
- 2 cups hot milk
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 3/4 cup Gruyere cheese, grated, divided
- 1/2 cup Parmesan cheese, grated
- 1/4 cup bread crumbs
directions
- 1
Preheat oven to 375°
- 2
Cook cauliflower in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain
- 3
Meanwhile, melt 2 tablespoons of the butter in a large saucepan over low heat. add flour, stirring constantly with a spoon for 2 minutes. pour the hot milk into butter-flour mixture and stir until mixture comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. remove from heat and add salt, pepper, 1/2 cup Gruyere and the parmesan cheese.
- 4
Pour 1/3 of the sauce on the bottom of a 8x11 inch baking dish. Place drained cauliflower on top then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. melt remaining 2 tablespoons of butter and drizzle over gratin.
- 5
Bake for 25 30 minutes, until top is browned.
Source: Bob Verstreater
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