|Picture from: chichoskitchen|
Image Credit: Cherine
“In addition to the famous French potato dish called 'gratin dauphinois,' cooking au gratin is a widely used cooking technique in the preparation of numerous dishes. Gratin de chou-fleur is a classic dish in every French family.” Cherine
1 (3-pound) head cauliflower, cut into large florets
4 tablespoons (½ stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
½ teaspoons freshly ground black pepper
¼ teaspoons grated nutmeg
¾ cup freshly grated Gruyère, divided
½ cup freshly grated Parmesan
¼ cup fresh bread crumbs
Preheat the oven to 375ºF (190ºC).
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender
but still firm.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over 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, ½ cup of the Gruyere, and the
Pour ⅓ 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 ¼ cup of Gruyere 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.
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