Wednesday, October 9, 2013

Cauliflower Gratin

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.  

Cauliflower Gratin
2004 Barefoot in Paris from
4 to 6 servings


1 (3-pound) head cauliflower, cut into large florets
Kosher salt
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.

Tuesday, September 24, 2013

Butternut Squash Gratin with Blue Cheese and Sage

This gratin was very well received by my husband.  He loves blue cheese.

Butternut Squash Gratin with Blue Cheese and Sage
From Cooking Light
Serves 6

5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
1 slice white bread (1 1/2-ounce)
4 teaspoons olive oil, divided
2 cups thinly sliced onion
1 teaspoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Cooking Spray
1/2 cup (2 ounces) crumbled blue cheese

Preheat oven to 400 degrees.  

Steam butternut squash, covered, 10 minutes or until tender.

Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup.  Transfer to a small bowl; add 2 teaspoons oil, and toss with a fork to combine.

Lightly grease a 1-1/2 to 2-quart casserole dish with a drizzle of olive oil.
Use a mandolin or chef’s knife to slice the squash and potatoes into very thin slices, 1/8 inch or less.  Toss the sliced vegetables with 3 tablespoons olive oil in a large bowl.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.  Add sliced onion to pan; saute 5 minutes or until tender, stirring occasionally.  Transfer the onion mixture to a large bowl.  Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine.  Spoon squash mixture into an 11 x 7-inch baking dish coated with cooking spray.  Bake at 400 degrees for 20 minutes.  Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture.  Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.


The Creative Cook