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Cauliflower Gratin Recipe


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     Cauliflower Gratin

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   45 min

2 heads white cauliflower - about 3 lbs
3 Tbl. butter
3 Tbl. flour, or gluten-free 1-1 blend
1-1/2 Cups whole milk
1/2 Cup heavy cream
1/2 tsp. salt
1/3 tsp. black or white pepper
1/8 tsp. nutmeg
1/2 cup Gruyere, grated
2 Tbl. grated Parmesan cheese
1-1/2 Cup fresh bread crumbs (See Note),optional
6 strips pre-cooked bacon, optional

Cut the florets from the cauliflower, do not chop them. Steam until just barely starting to soften. Do not over steam then, as they still have to bake for 30 minutes. Drain and put into a large mixing bowl.
Melt butter in a medium saucepan. Add the flour and whisk over low head for a minutes, taking care not to let it start browning. Add the milk and cream and stir constantly until the mixture starts to thicken. At the right thicknesss add salt, pepper and nutmeg. Remove from heat, add the Gruyere. Stir until it melts.
Pour this cheese sauce over the cooked florets and coat them generously. Put into a 9 X 12 baking dish, top with parmesan cheese and fresh bread crumbs. I prefer to sprinkle with chopped pre- cooked bacon and no bread crumbs.
Bake for 20-30 minutes at 400 deg. . Cheese should just start browning.
Serving Suggestions
One of Mike's favorites.

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