Cauliflower & Gruyere Gratin
Stephanie Correa
Ingredients:
- 4 tablespoons butter
- 3/4 cup plain panko (Japanese-style bread crumbs)
- 1 cup grated Gruyère cheese
- 2 tablespoons all-purpose flour
- 1 1/2 cups Swanson® Chicken Broth or Organic Chicken Broth or 33% Less Sodium Chicken Broth
- 1 1/2 teaspoons Dijon-style mustard
- 1/8 teaspoon cayenne pepper (optional)
- 1 head cauliflower (about 2 1/2 pounds), cut into bite-sized florets (about 7 cups)
Directions:
- Heat the oven to 375°F. While the oven is heating, melt 2 tablespoons butter. Stir the melted butter, bread crumbs and 1/2 cup cheese in a medium bowl.
- Melt the remaining butter in a 3-quart saucepan over medium heat. Add the flour and cook and stir for 2 minutes. Stir in the broth and cook and stir for 3 minutes or until the mixture is thickened. Stir in the mustard and cayenne pepper. Season to taste. Add the remaining cheese and cook and stir until the cheese is melted.
- Place the cauliflower into an 11x8x2-inch baking dish. Pour the broth mixture over the cauliflower. Sprinkle with the bread crumb mixture. Cover the baking dish loosely with foil.
- Bake for 25 minutes or until the cauliflower is tender-crisp. Uncover the baking dish.
- Bake, uncovered, for 30 minutes or until the bread crumb mixture is golden brown and the cauliflower is tender. Let the cauliflower mixture cool for 10 minutes before serving.