50 minutes4-6 Servings
We LOVE gratin! It is simple to make and can be served as a main dish or pair it with a mouth-watering main for the perfect winter meal! Even better, enjoying leftovers is just as awesome as eating it the first time around. They are delicious at room temperature as well as hot. S0 no need to panic about table time food temps!
1 (3lb.) head of cauliflower, cut into large florets
4 tablespoons unsalted butter, divided 3 tablespoon
2 cups hot milk
½ teaspoon freshly ground black pepper
¼ teaspoon nutmeg
¾ cup freshly grated Gruyere cheese, divided
½ cup freshly grated Parmesan
¼ cup fresh bread crumbs
1. Preheat the oven to 375°F.
2. Cook the cauliflower florets in a large pot of boiling salted water for 5-6 minutes, until tender but still firm.
4. Meanwhile, melt 2 tablespoons of butter in a medium saucepan over low heat.
5. Add the flour, stirring constantly with a wooden spoon for 2 minutes.
6. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil.
7. Boil, whisking constantly, for 1 minute, or until thickened.
8. Remove from heat and add 1 teaspoon salt, pepper, nutmeg, ½ cup of Gruyere and the Parmesan.
9. Pour 1/3 of the sauce on the bottom of an 8x11x2 inch baking dish.
10. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
11. Combine the bread crumbs with the remaining ¼ cup of Gruyere and sprinkle on top.
12. Melt the remaining 2 tablespoons of butter and drizzle over the gratin.
13.Sprinkle with salt and pepper.
14. Bake for 25-30 minutes, until the top is browned