This is the recipe I used for the RCC Christmas Agape. I didn't alter it all that much, I used Swiss cheese instead of Gruyere because of the cost. If you can however use Gruyere, you will be very very happy. Swiss or Ementhal are decent substitutes though. The amount of sauce is fairly small for the gratin, you might consider doubling the amount if you like a very creamy gratin. I also assembled the gratin the night before and added the melted butter right before baking which seemed to work out quite nicely. Abbs
Ingredients
- 1 (3-pound) head cauliflower, cut into large florets
- Kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated nutmeg
- 3/4 cup freshly grated Gruyere, (or Swiss) divided
- 1/2 cup freshly grated Parmesan
- 1/4 cup fresh bread crumbs (cheap white bread works just fine)
Directions
Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepanover 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 boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere (or Swiss), and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch 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 (or Swiss) and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
Serves 4 to 6
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