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Mary's Cauliflower Gratin Recipe

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This recipe for Mary's Cauliflower Gratin is from Family Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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