White Christmas Cauliflower Au Gratin
INGREDIENTS
- 8 cups cauliflower florets about 3 pounds
- 1/2 pound bacon or pancetta, cooked and crumbled
- 4 tablespoons butter
- 1/3 cup flour
- 3 cups half & half
- 1 teaspoon dry ground mustard (optional but encouraged)
- 1 cup Gruyere cheese, grated and divided
- 1/2 cup Swiss cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For Topping
- 1/2 cup panko crumbs (use pork rind panko crumbs for a gluten-free option)
- 1/2 cup Gruyere cheese, grated
- 2 tablespoons butter, melted
- fresh thyme for garnishing
INSTRUCTIONS
- Preheat oven to 375 degrees.
- Separate cauliflower into florets and either steam for 5 minutes or bake in the oven for 10 minutes, until just barely tender or slightly browned. Drain and set aside.
- In a saucepan, melt 4 tablespoons of butter. Add 1/3 cup of flour and whisk until smooth and the mixture is bubbling.
- Add half & half and continue to stir until thick. Add 1/2 cup each of Gruyere and Swiss cheeses, salt, pepper, and nutmeg. Stir until melted. The sauce should cover the back of a spoon. Stir in crumbled bacon, reserving some to sprinkle on top after baking.
- 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 the remaining sauce on top of the cauliflower.
- For the topping, combine melted butter, gruyere, and bread crumbs in a small bowl. Sprinkle on top of the cauliflower.
- Bake for 30 minutes or until the top is crispy and the cauliflower is tender. Top with fresh thyme and crumbled bacon.
Recipe Notes
- Substitute all Gruyere or Swiss for the recipe or even use Extra Sharp White Cheddar.
- Do not use fat-free milk. Whole milk is best if not using cream.
