My French Cooking

Cauliflower au gratin is a recipe that you can prepare in advance as you can eat it fresh or reheat. The gratin is covered with béchamel sauce to give it a creamy flavour. You can serve it as an accompaniment to meat, or as a main dish by adding some ham dices. Serves with a green salad.  

Preparation time: 20 minutes

Cooking time: 30 minutes

Difficulty: Very easy

Ingredients (for 2 persons):

-          1 cauliflower

-          4 potatoes

-          1 egg

-          2 slices of ham (optional)

-          3 tablespoon of flour

-          20 g of butter

-          ¼ litre of milk

-          Salt, pepper, nutmeg

-          Grated cheddar

Peel the cauliflower and the potatoes and cut them into medium dices. Cook them in a pan of hot water with the egg in its shell for around 10 minutes. Drain the vegetable and peel the egg.

For the béchamel sauce: melt the butter in a saucepan. Add the flour and the milk and mix  quickly to avoid lumps. Season with salt, pepper and a touch of nutmeg.

Put the cauliflower, the potatoes and the hard-boiled egg and the ham both cut into small dices in a tin. Cover with the béchamel sauce and grated cheddar. Put in the oven thermostat 200 degrees for 20 minutes until the gratin has a golden colour.

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