Recipe courtesy of Laura Calder
Episode: Truckstop French
Print
Total:
40 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Sauce:
  • 1 1/2 cups/750 ml milk
  • 1 bay leaf
  • 1 clove garlic, split
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 cup/50 g grated Gruyere cheese
  • Kosher salt and freshly ground black pepper
Gratin:
  • Kosher salt
  • 1 pound/500 g cauliflower florets
  • Freshly ground black pepper
  • 1/4 cup/20 g breadcrumbs
  • 2 to 3 tablespoons grated Parmesan cheese

Directions

Watch how to make this recipe.

Make the sauce: Bring the milk to a simmer in a saucepan with the bay leaf and garlic. Cover, turn off the heat and let infuse, about 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the milk. Cook over medium-high heat, stirring, until thick. Stir in the Gruyere, season with salt and pepper and reserve. Heat the oven to 425 degrees F/210 degrees C. Make the gratin: Bring a large pot of water to the boil. Salt it, as for pasta, and blanch the cauliflower until just shy of being tender, about 5 minutes. Drain well. Pat dry and season with salt and pepper. Toss with the sauce and dump into a gratin dish. Scatter over the breadcrumbs and Parmesan and bake until bubbling and gratineed on top, 5 to 10 minutes.

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