- Preheat the oven to 400°F and grease an 8-inch
square or similar-sized casserole dish. - Cook the diced bacon in a cast-iron skillet over
medium heat for about 4 minutes, stirring occasionally,
until browned and crispy. Remove the bacon from the
skillet with a slotted spoon, leaving the drippings in the
pan. - Add the leeks to the bacon drippings and sauté
over medium heat until they’re soft and starting to turn
golden brown, about 3 minutes. Sprinkle the leeks with
¼ teaspoon of the salt and ⅛ teaspoon of the pepper. - Using a mandoline on the thinnest setting, cut the
cauliflower stems into very thin slices to resemble
scalloped potatoes. Place half of the cauliflower and
half of the cream in the greased casserole dish. Sprinkle
with ¼ teaspoon of the salt and ⅛ teaspoon of the
pepper. - Top the cauliflower with the leeks, bacon,
Gruyère, thyme, and nutmeg, then add the remaining
cauliflower and cream. Sprinkle with the Parmesan,
remaining ¼ teaspoon of salt, and remaining ⅛
teaspoon of pepper. - Bake the gratin until it’s bubbly, the top is brown,
and the cauliflower is soft, about 30 minutes. Remove
from the oven and allow to rest for 10 to 15 minutes
before serving; otherwise it will be too soupy. Store
sharon
(sharon)
#1