Cauliflower-Fontina Gratin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 cups cauliflower florets (2 small heads)
1/4 cup butter
1/4 cup flour
2 cups half & half, light cream or milk
1/2 cup milk
3/4 cup shredded fontina cheese (3 oz)
1 TB snipped fresh thyme or tsp of dried thyme, crushed
1/2 tsp salt
1/4 tsp pepper
2/3 cups soft bread crumbs
2 TB olive oil
snipped fresh thyme for garnish
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Directions: |
Directions:{reheat oven to 375º. Lightly grease 2 qt square baking dish & set aside.
In Dutch oven cook cauliflower in lightly salted boiling water about 5 minutes or just until tender. Transfer to a bowl of ice water to stop cooking. Drain & set aside
For sauce - in medium saucepan, melt butter over medium-low heat. Stir in flour. Cook & stir for 1 minute. Stir in Half & half & milk & keep stirring until thickened & bubbly. Cook & stir for 1 minute more. Remove from heat. Stir in cheese & seasonings
Spread about 1 cup of sauce on bottom of baking dish. Add cauliflower then top with the rest of the sauce
Sprinkle bread crumbs on top & drizzle with oil. Bake for 25 to 30 minutesor until light brown & bubbly. If desired, sprinkle with additional thyme for decoration |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Sauce can be made ahead & kept chilled for up to 24 hours
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