Gratins are an excellent way to get more veggies onto your dinner table. The cauliflower is bathed in a silky smooth cheese sauce and enlivened with leeks and bacon.
© 2015 Milk Calendar - December 2014
- 8-inch (2 L) Square dish
- Large pot
- Large bowl
- Large skillet
- Small bowl
- 1 head of cauliflower (7-8 cups/1.75-2 L), cut into bite-size florets
- 6 slices bacon, cut into thin strips
- 3 leeks, white and light green parts only, chopped into half-moons
- 3 tbsp (45 mL) butter
- 3 tbsp (45 mL) all-purpose flour
- 2 cups (500 mL) milk
- 1/2 cup (125 mL) grated Canadian gruyère
- 1/2 cup (125 mL) grated Canadian parmesan
- 1 tsp (5 mL) salt
- 1/2 cup (125 mL) fresh breadcrumbs
- 1/4 cup (60 mL) grated Canadian gruyère
- 2 tbsp (30 mL) melted butter
- Preheat oven to 350°F (180°C).
- Butter an 8-inch (2 L) square dish.
- In a large pot of boiling salted water, cook cauliflower for 5 min. Drain; set aside in bowl.
- Meanwhile, cook bacon in a large skillet set over medium heat for 5 min or until crispy. Set aside on paper towels. Discard all but 2 tsp (10 mL) fat.
- Add leeks to skillet; cook, stirring occasionally, for 5 to 7 min or until very soft and just starting to turn golden. Transfer to bowl with cauliflower; add bacon.
- Wipe skillet clean. Melt butter in a skillet set over medium heat. Sprinkle with flour; cook, whisking, for 1 min. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 3 to 5 min or until smooth and thickened. Whisk in gruyère, parmesan and salt until cheese is melted.
- Pour over cauliflower mixture, stirring until well coated.
- Transfer to buttered dish.
- To make the topping, stir together breadcrumbs, cheese and butter in a small bowl.
- Sprinkle over dish.
- Bake for about 30 min or until golden on top and heated throughout.
Variation: Use broccoli and Canadian cheddar in place of cauliflower, gruyère and parmesan.