Ingredients

The following ingredients have 4 Servings
  • 8 cups cauliflower florets (about 3 pounds)
  • 4 tablespoons butter
  • 1/3 cup flour
  • 3 cups milk (2 percent or whole)
  • 1 cup Gruyere cheese, grated (Swiss is a great substitute)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1/2 cup panko crumbs (regular bread crumbs would work too)
  • 1/3 cup Gruyere cheese, grated
  • 1 tablespoon butter, melted

Instruction

  • Preheat oven to 375 degrees.
  • Separate cauliflower into florets and either steam for 5 minutes or boil in large pot of water for 5 minutes, until just barely tender. Drain and set aside.
  • In sauce pan, melt 4 tablespoons of butter.  Add 1/3 cup of flour and whisk until smooth and mixture is bubbling.
  • Add milk and continue to stir until thick. Add one cup of gruyere cheese, salt, pepper and nutmeg. Stir until melted.   Sauce should cover the back of a spoon.
  • Pour 1/3 of the sauce into an au gratin baking dish or baking dish about that same size. 10 x 10 approximately. A 9 x 13 can be used as well but the casserole will be a bit thinner.
  • Place par cooked cauliflower on top.  Sprinkle with salt.
  • Pour remaining sauce onto of cauliflower.
  • For Topping - combine melted butter, gruyere and bread crumbs in small bowl.  Sprinkle on top of cauliflower.
  • Bake for 30 minutes or until top is crispy and cauliflower is tender.