Potluck Stamp of Approval: Cauliflower Gratin with Jarlsberg
This dish is so creamy and delicious, it is sure to be a crowd-pleaser at any potluck. The only thing you may have to do is warm it up in the oven depending on how far you’re traveling. Cauliflower Gratin with Jarlsberg is also the perfect dish if you want to make something as part of a little “Pre-Prep Time“! I actually prepared this dish the day before, refrigerated it, and then did the final broiling step right before it was time to eat. If you do this, make sure to take it out of the fridge early enough to bring it to room temperature first.
Cauliflower Gratin with Jarlsberg
1 medium head (about 2 lbs) of cauliflower, trimmed and cut into florets
Kosher salt, to taste
Cracked black pepper, to taste
2 drizzles of olive oil
2 Tbs butter, divided
1/3 cup breadcrumbs
1/2 cup (2 ounces) Jarlsberg cheese, shredded and divided
2 Tbs fresh chives, finely chopped
1/2 cup shallot, finely chopped
3 garlic cloves, minced
3 Tbs flour
2 cups milk
Preheat oven to 400 degrees
Place cauliflower in a deep jelly pan. Drizzle olive oil over the cauliflower and sprinkle with salt and pepper to taste. Mix well. Bake at 400 degrees for 30 minutes or until almost tender. Remove and let cool.
Combine breadcrumbs, 1/4 cup cheese, chives, and 1 Tbs melted butter. Stir together and set aside.
Heat medium saucepan over medium high heat. Melt 1 Tbs butter. Add shallots to the pan; saute until almost tender, stirring frequently. Add garlic and saute for 1 minute. Add flour; cook for 1 minute, stirring constantly so not to burn the flour. Gradually add milk, stirring with a whisk. Bring to a boil. Cook 4 minutes or until thick, stirring constantly. Remove from heat. Stir in remaining cheese. Season with salt and pepper, to taste.
Pour milk mixture over cauliflower. Toss to coat. Transfer to a nice baking dish. Top evenly with the breadcrumb mixture.
Broil 3 minutes or until golden brown and thoroughly heated.