"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cauliflower Gratin Recipe

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This recipe for Cauliflower Gratin, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Duke
Added: Friday, February 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (3-lb.) head cauliflower, cut into large florets
salt
1/2 stick butter, divided
3 T. flour
2 c. hot milk
1/2 tsp. pepper
1/4 tsp. nutmeg
3/4 c. grated Gruyere, divided
1/2 c. grated Parmesan
1/4 c. fresh bread crumbs

Directions:
Directions:
Preheat oven to 375.
Cook the cauliflower florets in a large pot of boiling salted water for 5-6 minutes, until tender but still firm. Drain. Meanwhile, melt 2 T. butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a full boil. Boil, whisking constantly for 1 minute, or until thickened. Off the heat add 1 tsp of salt, pepper, nutmeg, 1/2 c. Gruyere and the Parmesan. Pour 1/3 of the sauce on the bottom of an 8 x 11 x 2-inch 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 c. Gruyere and sprinkle on top. Melt the remaining 2 T. butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25-30 minutes, until the top is browned.

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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