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pattycake on 11.9.2012
This is wonderful. The Gruyere takes this over the top, even for those who say they don’t like cauliflower.
Cauliflower Gruyere Gratin
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Description
Less carbs than traditional potato au gratin. Oh, but more cheese! What? I couldn’t help myself!
Ingredients
- 4 pounds Cauliflower
- 1-½ Tablespoon Butter
- 3 Tablespoons Flour
- 2 cups Hot Milk
- ½ teaspoons Salt
- ½ teaspoons Pepper
- ½ teaspoons Freshly Grated Nutmeg
- 1 cup Shredded Gruyere
- ¼ cups Shredded Parmesan
- FOR THE TOPPING:
- ½ cups Shredded Gruyere
- ¼ cups Panko
- 1 Tablespoon Melted Butter
Preparation
Start out by boiling a large pot of water and washing the cauliflower. Remove the green and chop into florets. Boil for 5-6 minutes, then drain.
Meanwhile, preheat the oven to 375°F and start on the sauce. In a small sauce pot, melt the butter over low heat, then add the flour, stirring constantly for 2 minutes. Pour the hot milk into the mixture and stir until it comes to a boil. Boil for about a minute, constantly whisking, until it thickens up a little. Take the sauce off the heat and add the salt, pepper, nutmeg, Gruyere, and Parmesan cheese.
Pour half of the sauce into a 9×13 baking dish, pour in the drained cauliflower, then add the remaining sauce. For the topping, sprinkle the Gruyere and the panko on top. Drizzle the melted butter on top.
Bake for 25-30 minutes. Then broil on low for 5 minutes.
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Michele A. on 11.10.2011
Yummm!! Thanks for the recipe!