• 1 large head cauliflower, cored and sliced
• 4 tablespoons Dierbergs butter (divided)
• 2 tablespoons Dierbergs flour
• 1 teaspoon salt
• ½ teaspoon ground white pepper
• Freshly grated nutmeg
• 2 cups heavy whipping cream
• 6 ounces fontina cheese, shredded (about 1½ cups)
• 2 cups fresh bread crumbs

Place cauliflower and 2 cups water in large saucepan; cover and cook over medium-high heat until crisp-tender. Drain well; place in 9 x 13-inch baking dish that has been coated with no-stick cooking spray.

 

Place 2 tablespoons of the butter in 4-cup glass measure; microwave high until melted.

 

Whisk in flour, salt, white pepper, and nutmeg; slowly whisk in cream. Microwave high whisking every 2 minutes until thickened and smooth, about 6 minutes.

 

Stir in cheese; pour over cauliflower.

 

Place remaining 2 tablespoons butter in microwave-safe bowl; microwave high until melted. Stir in bread crumbs until evenly coated. Sprinkle over gratin.

 

Bake in 400°F. oven until heated through and top is lightly browned, about 15 to 20 minutes.

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 323
Cholesterol: 84 mg
Fat: 25 g
Sodium: 487 mg
Carbohydrates: 18 g
Protein: 9 g
Fiber:
Saturated Fat: N/A