Cauliflower Gratin (Gratin de Chou-Fleur) 1 large head cauliflower, cut into florets 4 Tbs (60 ml) butter 2 Tbs (30 ml) all-purpose flour 2 cups (500 ml) milk Salt and freshly ground pepper to taste A grating of fresh nutmeg 3/4 cup (180 ml) grated Gruyere cheese 1/2 cup (125 ml) grated Parmesan cheese 2 Tbs (30 ml) creme fraiche or heavy cream 1 egg yolk 2 slices white bread, crusts removed Steam or boil the cauliflower in salted water until tender, about 15 minutes. Meanwhile, heat half the butter in a small saucepan over moderate heat and stir in the flour. Cook, stirring frequently, for 3 minutes. Stir in the milk, salt, pepper, and nutmeg and bring to a boil, stirring frequently. Reduce the heat and simmer for 10 minutes. Stir in 1/2 cup (125 ml) of the Gruyere, 1/4 cup (60 ml) of the Parmesan, the creme fraiche, and the egg yolk. Process the bread in an electric blender or food processor to make fresh bread crumbs. Combine the bread crumbs with the remaining cheese. Drain the cauliflower and put into a buttered gratin or shallow baking dish. Spread the sauce over the cauliflower and sprinkle the bread crumb mixture over the sauce. Dot with the remaining butter and bake in a preheated 475F (245C) oven for 10 minutes. Serves 4 to 6. In the Perigord region of France the favored cooking oil is the fat rendered from the bountiful geese of the area. Elsewhere in the world my readers may find butter or duck fat easier to come by, but regardless of what you use, this is a classic dish of the French home cook.
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