In the spirit of the holiday season and for French Fridays with Dorie I made one last dish full of cream, eggs, bacon and cheese before fat free veggies make their triumphant return next week to ring in the new healthier year. This classic cauliflower gratin is that ‘Wow’ dish for entertaining which can be prepared ahead of time and baked off in the oven right before serving. I added finely chopped rosemary and thyme to the cream mixture before pouring it over the cauliflower and bacon. The instructions in Around My French Table call for whisking the eggs into the flour which I did even though I had never tried this technique before. I thought the mixture looked clumpy with bits of flour so I strained it before adding the cream and milk. I baked my gratin for 25 minutes, it puffed and turned golden. I like this variation with the bacon and herbs to liven up the classic cauliflower gratin. If you like potato gratin this cauliflower version is a delicious variation and would also make a wonderful brunch or lunch dish served with a green salad.
Please check out the other linksto this installment in the cooking schedule of our online group French Fridays with Dorie. A new year’s resolution might be something like, I’m going to go out and pick up that Around My French Table and start cooking with the group next year….just a suggestion!! Sorry it’s been requested that we don’t share the recipes, another reason to pick up the book.
This is my ‘before’ baking the gratin picture taken outside before the sun sets and it goes down early here on our street in this part of the world at this time of year, but we still have enough light for a few blooming pansies in the garden. Once again I would like to wish everyone a Happy New Year!