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Ingredients (serves 6)
1 (8-inch) cauliflower, trimmed and
cut into florets
2 cups milk
3 tablespoons butter, divided use
2 tablespoons all-purpose flour
1/2 cup shredded Swiss cheese, plus 2 tablespoons, divided use
Salt and white pepper to taste
Pinch of ground nutmeg
2 tablespoons fine bread crumbs
Preparation:
Preheat oven to 190°C
(375°F).
In a large saucepan or Dutch oven, bring 4 quarts of water to a
boil. Add cauliflower. Boil until cauliflower is cooked
tender-crisp, about 9 minutes. Drain, refresh with cold water. Drain
again.
Prepare bechamel sauce. In a medium saucepan, heat milk to a boil.
Remove from heat and set aside. Melt butter in a heavy-bottomed,
large saucepan on medium heat. Add flour and stir for about 2
minutes (do not brown).
Remove from heat. Add hot milk in a thin stream, whisking
constantly. Increase heat to medium-high. Bring to a boil, stirring
constantly. Boil gently for 1 minute, stirring constantly. Remove
from heat and stir in 1/2 cup cheese. Add salt and white pepper to
taste. Add nutmeg and stir.
Pour 1/3 of sauce in a 12-inch oval gratin pan or an 11 x 7-inch
baking dish. Add drained cauliflower in a single layer. Season
cauliflower with salt and pepper. Pour remaining sauce over top.
Sprinkle with bread crumbs and cheese. Cut remaining butter into
small pieces and place sporadically on top of cheese. Gratin can be
covered and refrigerated at this point for several hours.
Bake in a preheated oven for 30 minutes. If you want a browner,
crisper top, place under broiler, watching carefully to prevent
burning.
Serve immediately.
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