Recipe by Juenessa
From Barefoot in Paris cookbook.
Top Review by LiisaN
I made this for Christmas and never reviewed after watching Ina make this on a show! It's very easy to assemble (I cheated and used frozen cauliflower) and had wonderful raves! It has already been requested for Easter! Will be keeping this in the rotation in our house!
- 3 lbs cauliflower, cut into large florets
- kosher salt
- 4 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon grated nutmeg
- 3⁄4 cup freshly grated gruyere, divided
- 1⁄2 cup freshly grated parmesan cheese
- 1⁄4 cup fresh breadcrumb
Directions See How It's Made
- 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.
- 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, 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-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 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.