1 large head cauliflower, cored and sliced4 tablespoons Dierbergs butter (divided)2 tablespoons Dierbergs flour1 teaspoon salt½ teaspoon ground white pepperFreshly grated nutmeg2 cups heavy whipping cream6 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: 2 g
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