https://youtube.com/watch?v=mUmFSfCbF7U%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Cauliflower, Leek and Bacon Gratin
Servings:
6-8 |
https://youtube.com/watch?v=mUmFSfCbF7U%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Cauliflower, Leek and Bacon Gratin
Servings:
6-8
Cauliflower, Leek and Bacon Gratin
Servings:
6-8
Ingredients
Ingredients
- 1 head of cauliflower, cut into bite-size florets (7 to 8 cups/1.75 to 2 L)
- 6 slices bacon, cut into thin strips
- 3 leeks, white and light green parts only, chopped into half-moons
- 3 Tbsp (45 mL) butter
- 3 Tbsp (45 mL) all-purpose flour
- 2 cups (500 mL) milk
- 1/2 cup (125 mL) EACH shredded Canadian Swiss and shredded Canadian Parmesan
- 1 tsp (5 mL) salt
Topping
- 1/2 cup (125 mL) breadcrumbs
- 1/4 cup (50 mL) shredded Canadian Swiss
- 2 Tbsp (30 mL) melted butter
Method
- Preheat oven to 350°F (180°C). Butter an 9×13-inch (3 L) baking dish.
- In a large pot of boiling salted water, cook cauliflower for 5 min. Drain; set aside in bowl.
- Meanwhile, cook bacon in a large skillet over medium heat for 5 min or until crispy. Remove cooked bacon and set aside on paper towels. Discard all but 2 tsp (10 mL) fat.
- Add leeks to skillet; cook, stirring occasionally, for 5 to 7 min or until very soft and just starting to turn golden.
- Transfer to bowl with cauliflower; add bacon.
- In a medium saucepan, melt butter over medium heat.
- Sprinkle with flour; cook, whisking, for 1 min.
- Gradually whisk in milk.
- Bring to a boil and reduce heat.
- Whisk for 3 to 5 min or until smooth and thickened.
- Whisk in Swiss, Parmesan and salt until cheese is melted.
- Pour over cauliflower mixture, stirring until well coated. Transfer to buttered dish.
Topping
- In a bowl, stir together breadcrumbs, cheese and butter.
- Sprinkle over dish.
- Bake for about 30 min or until golden on top and heated throughout.