-
1
Adjust the oven rack to the center position and preheat the oven to 425 F (232C).
-
2
Generously butter a 2 1/2-quart ovenproof dish and place it on a rimmed baking sheet lined with a Silpat or parchment paper.
-
3
(Its not elegant and its a tad too big, but a 9-by-13-inch baking dish works fine.
-
4
).
-
5
Bring a large pot of salted water to a boil.
-
6
Cut florets from the cauliflower, leaving about an inch or so of stem.
-
7
Drop the florets into the boiling water and cook until fork-tender, anywhere from 4 to 10 minutes, depending on the size of the florets.
-
8
(Alternatively, you can steam the florets over salted water.)
-
9
Drain and rinse the cauliflower florets under cold running water to cool them and pat them completely dry.
-
10
While the cauliflower is cooking, toss the bacon strips into a heavy skillet, place the skillet over medium heat, and cook just until the bacon is browned but not crisp.
-
11
Drain and pat dry.
-
12
Spread the cauliflower in the buttered pan and scatter the bacon over the top.
-
13
Place the flour in a bowl and gradually whisk in the eggs until blended.
-
14
Slowly whisk in the cream and milk.
-
15
Season the mixture with the salt, pepper, and nutmeg and stir in about 2/3 of the cheese.
-
16
Pour the mixture over the cauliflower and bacon, shaking the pan a little so that the liquid settles between the florets.
-
17
Scatter the remaining cheese over the top.
-
18
Bake the cauliflower-bacon gratin for about 25 minutes, or until puffed and golden and a knife inserted in the center comes out clean.
-
19
If the top isnt as brown as youd like, run the gratin under the broiler for a couple of minutes.
-
20
The gratin is best just from the oven or warm, although it can be enjoyed at room temperature, just like a quiche.
-
21
You really should eat the cauliflower-bacon gratin the day its made, but if youve got leftovers, cover and refrigerate them, then let them come to room temperature or warm briefly and gently in the oven.
