Cauliflower Gratin

Cauliflower Gratin from Raymond Ost, chef and owner of Sandrine’s Bistro in Cambridge


  • one large head of cauliflower, broken into small florets, blanched al dente and drained
  • ½ lb. emmenthal (swiss cheese), sliced thin
  • ½ lb. smoked ham, sliced thin
  • 4 oz. butter
  • ½ cup flour
  • 2 cups whole milk
  • ½ tsp. nutmeg
  • salt and pepper to taste

Cooking instructions

  1. Melt butter in a heavy saucepan, and whisk in flour until a thick paste is formed.
  2. Whisk in milk into until the sauce thickens, being careful not to scorch the bottom.
  3. When bechamel sauce fully thickens, add spices.
  4. Place blanched cauliflower into bottom of greased , one-quart casserole, top with 2/3 of the bechamel sauce.
  5. Shingle the ham and emmenthal cheese slices on top of the sauce.
  6. Top with remaining 1/3 of the bechamel.
  7. Bake in a pre-heated, 350° oven until cheese begins to melt and bechamel is bubbling.
  8. Serve hot.

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