Description
Enjoy a cheesy, creamy cauliflower Au Gratin casserole with rich béchamel sauce topped with a crusty layer of breadcrumbs and cheese.
Ingredients
Units
Scale
- 1 head cauliflower, cut into small florets
- 4 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 cup Gruyere/Swiss cheese, grated and divided
- 1/2 cup Parmesan cheese
- 1/4 cup breadcrumbs
Instructions
- Over medium-high heat, bring a pot of salted water to a boil and blanch the cauliflower florets for 5 minutes or until al dente. Drain completely and set aside.
- Melt 2 tablespoons of butter in a large pot over medium-low heat.
- Add flour and whisk constantly for 2 minutes to make a roux.
- Pour in milk and bring to a simmer, whisking continuously to remove lumps until sauce thickens, about 10-15 minutes.
- Remove from heat and season with salt and pepper to taste, nutmeg, 1/2 cup Gruyere/Swiss and Parmesan cheese.
- Pour 1/3 of the sauce in a 1 1/2 quart baking dish. Top with the cauliflower and pour the rest of the sauce over it.
- Combine breadcrumbs with remaining Gruyere/Swiss cheese and sprinkle on the cauliflower.
- Melt 2 tablespoons butter and drizzle over the casserole.
- Bake at 375°F for 25-30 minutes or until the top has browned.
- Allow it to cool slightly before serving.
- Prep Time: 15 mins
- Cook Time: 45 mins