Cauliflower Gratin with Leeks and Gruyere

Name: Cauliflower Gratin with Leeks and Gruyere
Yield: Serves 6
Ingredients: 4 slices, white sandwich bread with crusts, each slice torn into quarters; 2 tablespoons, unsalted butter, softened; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; , table salt; 1 large head, cauliflower (about 3 pounds), trimmed into 3/4-inch florets (see illustrations, below); 2 tablespoons, unsalted butter; 1 , medium shallot, minced (about 2 tablespoons); 3 , leeks, halved using white and light green parts only, rinsed, sliced crosswise into 1/4-inch pieces (about 1 cup); 1 clove, garlic, minced; 1 tablespoon, unbleached all-purpose flour; 1 1/2 cups, heavy cream; pinch, fresh ground nutmeg; pinch, cayenne pepper; 1/8 teaspoon, ground black pepper; 1 teaspoon, minced fresh thyme leaves; 1/2 cup, Gruyère cheese (2 ounces), plus 2 tablespoons

Side Dishes
Cheese
Vegetables
Vegetarian
Casseroles
Easter

Appears in Cook's Illustrated March/April 2002

Poorly made cauliflower gratin is a gruesome merger of floury sauce and mealy cauliflower sitting under a damp carpet of bread crumbs. Here is our take on how to do it right.

SERVES 6

Cauliflower Gratin with Leeks and Gruyere

Why This Recipe Works

This is a members' feature.