Ina Garten's Cauliflower Gratin

I made this for Den and he loved it. I cut the recipe in half so I will just tell you the recipe as she posts it. Very good! I used Swiss for the cheese as well.

9x13 baking dish sprayed with PAM

350F 25-30 minutes

1 3# head of cauliflower, cut into large florets
Kosher salt
You put this in a large pot of boiling water and cook for 5-6 minutes and then drain off.

In the mean time,

Melt 2 Tbsp butter in a medium sauce pan over low heat
As the butter melts add 3 Tbsp flour stirring constantly with a wooden spoon for 2 minutes.

Heat 2 C. milk in the microwave, I used skim and it worked fine take the fat out if you can, right
Pour the hot milk into the butter/flour and stir until it comes to a boil. Whisking briskly for 1 minutes or until thickened (here is where the higher fat milk will shine, as it will thicken faster).

Off the heat add
1/2 tsp fresh ground pepper
1 tsp kosher salt
1/4 tsp ground nutmeg
1/2 C. grated Gruyere or Swiss cheese. (the Swiss is much less expensive than the Gruyere with a similar taste)
1/4 C grated Parmesan

Pour 1/3 or so of the sauce in the bottom of the prepared pan and then add the cook cauliflower.
Pour the balance of the sauce over all.

In a small bowl combine:
1/4 C bread crumbs
1/4 C. Gruyere or Swiss cheese and sprinkle over the top

Melt 2 Tbsp butter and drizzle over all.
Sprinkle with salt and pepper to taste

Bake 350F for 25-30 minutes

This can be prepared ahead and baked off just before serving.

Vic's Augratan Potatoes

I was on the phone with Vic a bit ago and we always start talking food. He brought 2 smoked pork butts (Vic smoked them and it is his rub and all on them, yes Sandy he could make it hot enough for Bill but then we couldn't eat it) for our Gates Cousin's Thanksgiving year and I ended up with a foodsaver bag of it plus. Den has mowed through all but the foodsaver bag.

Vic tells me that it is great in Augratan Potatoes. He even offered this recipe.

Scrub and slice thinly (1/8" can be on a mandolin) 5 or 6 potatoes cover with water and set aside.

1/2 pound smoked pulled pork

Combine and set aside:

2 C pkg of shredded cheddar

2 C pkg of shredded Swiss Cheese

In a 2 quart sauce pan combine over med/low heat stirring constantly:

1 C heavy cream

1/2 C chicken broth or stock

1/4 C finely chopped onion

2 Tbsp. flour

1/4 tsp each salt and pepper

Mix well and stir constantly until there as small bubbles around the edge. This will burn so be careful and stir constantly until thickened about 5 minute or so.

In a greased or sprayed 2 quart baking pan layer in:

1/2 of the prepared potatoes, well drained

1/2 pound of smoked pulled pork, evenly distributed

1/2 of the cheese, evenly distributed

Remaining potatoes, well drained.

Pour the sauce over all. Cover with foil and bake at 375F for 50-60 minutes or until the potatoes test tender.

Remover the foil and top with the remaining cheese mixture and bake for an additional 15 minutes or until golden brown and the cheese is melted.

I know that you might be thinking there should be some butter in this sauce but I double checked and that isn't in there.

The smoky pork flavors the entire thing with the cheese.

Think about it.

God Bless,