"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mary's Cauliflower Gratin Recipe

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This recipe for Mary's Cauliflower Gratin, by , is from Family Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Ann

Category:
Category:

Ingredients:  
Ingredients:  
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tbsp. unsalted butter, divided
3 tbsp. flour
2 cups hot milk
1/2 tsp. ground black pepper
1/4 tsp. grated nutmeg
3/4 cup grated Gruyere (she used Jarlsberg), divided
1/2 cup grated Parmesan
1/4 cup bread crumbs (she used Panko)

Directions:
Directions:
Cook cauliflower florets in large pot of boiling salted water for 5-6 minutes (I did 4), until tender but still firm. Drain. Meanwhile, melt 2 tbsp. butter over low heat. Add 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 boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 tsp. salt (can used less), pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2 " buttered 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. of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25-30 minutes, until the top is browned. (Can top brown it under the broiler.) Serve hot or at room temp.

Personal Notes:
Personal Notes:
Mary brought this to Book Club and she got it from a Garden Club friend who got it from Food Network via Barefoot Contessa. It can be assembled up to the toppings the day before. It is delicious!

 

 

 

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