I made this gratin at about half the size recommended because I had some left over raw cauliflower to use up. It turned out great. I did make a few changes. I used mozzarella instead of Gruyere because I did not have any Gruyere. I forgot to use the bread crumbs but I don't think this had an adverse effect on the dish. My husband loved it. He is not really a big fan of vegetables but this was a great success! He actually asked me to make this for Thanksgiving.
2004 Barefoot in Paris from www.foodnetwork.com
4 to 6 servings
1 (3-pound) head cauliflower, cut into large florets
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
½ teaspoons freshly ground black pepper
¼ teaspoon grated nutmeg
¾ cups freshly grated Gruyere, divided
½ cup freshly grated Parmesan
¼ cup fresh bread crumbs
Preheat oven to 375 degrees F.
Cook the cauliflower florets in large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, ½ cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 x 11 x 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining ¼ cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.