Cauliflower Gratin
By gina62_cooks
Ingredients
- 1 (3lb) head cauliflower, cut into large florets
- 4 TBSP (1/2 stick) unsalted butter, divided
- 3 TBSP AP flour
- 2 cups hot milk
- 1/2 tsp fresh black pepper
- 1/4 tsp grated nutmeg
- 3/4 cup freshly grated Gruyere, divided
- 1/2 cup freshly grated Parmesan
- 1/4 cup fresh bread crumbs
Details
Servings 4
Preparation
Step 1
Heat oven to 375.
Cook the florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 TBSP butter in medium saucepan over low heat. Add the flour, stirring constantly with a wooded spoon for 2 minutes. Pour the hot milk into the butter-flour mix and stir til it comes to a boil. Boil, whisking constantly, for 1 minute, or til thickened. Off the heat, add 1 tsp salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8x11x2-inch baking dish. Place the drained cauliflower on top and 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 the remaining 2 TBSP butter and drizzle over the top. Sprinkle with salt and pepper.
Bake for 25 to 30 minutes, until the top is browned.
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