Fontina Cauliflower Gratin

Fontina Cauliflower Gratin


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: 2 g