Scalloped Fauxtatoes

with Bacon, Leeks, and Gruyère

prep time: 10 minutes, plus 10 minutes to rest cook time: 40
minutes yield: 8 servings

In this amazing recipe, you can use cauliflower florets
if you like, but if you really want to fool your dinner
guests, use only the stem and save the florets for
Fauxtato Leek Soup (here), Roasted Cauliflower with
Béarnaise Sauce (here), Mashed Fauxtatoes (here), or
any other recipe that uses florets. Cauliflower stem
makes this dish look and taste just like traditional
scalloped potatoes! Not only that, but using
cauliflower instead of potatoes reduces the cooking
time by half.

4 strips bacon, diced
3 leeks, thinly sliced
¾ teaspoon fine sea salt, divided
⅜ teaspoon ground black pepper, divided
4 cauliflower stems or 1 medium head cauliflower
2½ cups heavy cream, divided
6 ounces Gruyère cheese, shredded
2 teaspoons chopped fresh thyme
¼ teaspoon ground nutmeg
¼ cup grated Parmesan cheese