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A homemade classical creamy cauliflower gratin. This dish fits very well as a side dish for your holiday celebrations, or as a main dish in the week. The gratin can easily be a substitute to a potato gratin. It fits any kind of meat, chicken or fish.
Ingredient List for 4 servings:
1
Fresh cauliflower
25
gr
Butter
40
gr
Flour
1
Chicken bouillon
2
tablespoons
Cooking cream
50
gr
Grated cheese
1
pinch
Salt
1
pinch
Pepper
1
pinch
Nutmeg
Oven temperature:
200 degrees Celsius
Instructions:
Preheat the oven with electrical heat at 200 degrees Celsius.
Rinse the cauliflower and cut in pieces, and place them in an oven form.
Place the cauliflower in the middle of the oven for fifteen minutes.
Melt the chicken bouillon in a casserole, and the butter in another casserole at the same time.
Add the flour in the melted butter and stir. Add the bouillon, cream, most of the cheese and the spices and stir.
Take out the cauliflower from the oven and butter another oven form and add the cauliflower. Pour the sauce on top. Add the rest of the cheese on top of the gratin.
Place the gratin in the middle of the oven for thirty minutes. Take it out and serve it warm.
A selection of recipes from the same country.
This recipe is from
France
Alsatian Christmas cookies (bredele) comes in many variations of shapes and flavors. Every family bake their own cookies and have their own traditions when it comes to these small treats. These chocolate snowballs are crispy on the outside but soft on the inside. I recommend preparing several batches with different chocolate each time, this way they will last longer.
This is a dish made with camembert cheese, potatoes, onion and bacon and fits perfect on a cold winter day. The original dish tartiflette is made with reblochon cheese instead of camembert cheese. It’s a heavy dish so a green salad and a French baguette is all you need on the side.
Gougère is a French choux dough mixed with gruyère or Comte cheese. The size can be from 3-12 cm., and sometimes it is filled with mushrooms, beef or ham. In the region of Burgundy where they come from they are served cold on the side when tasting wine. This ones are served warm as a starter with a salad and a slice of ham on the side.
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