Ingredients
1 head cauliflower
4 tablespoons butter
2 tablespoons flour
2 cups warm milk
3/4 cup Gruyere cheese
1/2 cup Swiss cheese
1 teaspoon salt
pinch nutmeg
pinch pepper
1/4 cup bread crumbs
Preparation
Preheat the oven to 375 degrees. Cook the cauliflower florets in a large pot of boiling, salted water for about 5 minutes, or until tender but still firm. Drain them out and set aside.
Meanwhile, melt 2 tablespoons of butter in a medium saucepan over low heat, then add the flower, stirring constantly with a wooden spoon for two minutes. Pour in the warm milk and stir until it comes to a boil. Continue to whisk while it boils for 1 minute or until it’s thickened. Remove from heat, then add 1 teaspoon salt, the pepper, nutmeg, and 1/2 cup of the Gruyere, and the Swiss.
Pour 1/3 of the sauce on the bottom of an 8"x11" baking dish. Place the cauliflower on top, then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the final 2 tablespoons of butter and drizzle over the dish. Sprinkle with salt and pepper, then bake 25 to 30 minutes or until the top is browned.
