Creamy Cauliflower Au Gratin Recipe

Preheat oven to 375°F (190°C). Cut the cauliflower into bite sized florets, drop them into boiling salted water and blanch 3 to 4 minutes until just tender, drain well and let steam dry for a minute or two so the sauce won't get too thin.

In a medium saucepan melt 3 tablespoons unsalted butter over medium heat, stir in 3 tablespoons all purpose flour and cook 1 to 2 minutes while whisking so the raw flour taste cooks out but it does not brown.

Slowly whisk in 1 1/2 cups whole milk and 1/2 cup heavy cream, bring to a gentle simmer until the sauce thickens to coat the back of a spoon, about 3 to 5 minutes.

Off the heat whisk in 1 teaspoon Dijon mustard, 1/4 teaspoon ground nutmeg, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Then stir in 1 1/2 cups Gruyere (reserve about 1/2 cup for the topping) and 1/2 cup Parmesan until smooth.

Lightly butter a 2 to

5 quart baking dish, spread the cauliflower in an even layer, pour the cheese sauce over the cauliflower making sure florets are well coated and nestle them so the sauce fills the gaps.

Melt the 2 tablespoons extra butter, mix with 1 small minced garlic clove and the 1/2 cup panko breadcrumbs until evenly coated. Sprinkle the reserved Gruyere over the sauced cauliflower then top with the garlic panko mixture.

Bake uncovered for 20 to 25 minutes until sauce is bubbly and the top is golden brown. If you want a crispier, deeper brown top, broil on high 1 to 2 minutes but watch it closely so it doesn't burn.

Let the gratin rest 5 to 10 minutes so the sauce thickens a bit, sprinkle 1 tablespoon fresh parsley if using for color, then serve warm.

Quick tips: don't overboil the cauliflower or it turns mushy; if your sauce is too thin add a little extra cheese or simmer a minute longer before assembling. You can make it a day ahead, cover and refrigerate then bake 5 to 10 minutes longer straight from the fridge.