Cauliflower Gratin (Fall Colors- Year Five: Volume 8; November, 2014)

Prep time: 20 min

Cook time: 30 min
Ready in: 50 min
Serves: 4- 6

Ingredients: 
1 (3 lb.) head cauliflower- cut into large florets

4 T. butter
3 T. flour
2 c. milk- hot
1 tsp. salt (plus more boiling water)
1/2 tsp. pepper
1/4 tsp. nutmeg
3/4 c. Gruyere- freshly grated
1/2 c. Parmesan cheese- freshly grated
1/4 c. bread crumbs

Directions:
- Bring a large pot of salted water to a boil
- Preheat oven to 375
- Boil cauliflower florets until tender but still firm, 5- 6 min
- Drain
- Meanwhile, melt 2 T. butter in a medium saucepan over low heat
- Add flour and cook, stirring constantly, 2 min
- Pour hot milk into butter-flour mixture and stir until it comes to a boil
- Boil, whisking constantly, until thickened- 1 min
- Off heat, add salt, pepper, nutmeg, 1/2 c. Gruyere, and Parmesan cheese
- Pour 1/3 sauce into 8x11x2" baking dish
- Place drained cauliflower on top and spread remaining sauce evenly on top
- Combine bread crumbs with remaining Gruyere and sprinkle on top
- Melt remaining butter and drizzle over gratin
- Sprinkle with additional salt and pepper
- Bake until top is browned, 25- 30 min

*Charlene found recipe here