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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From The New German Cookbook. Ingredients:
1 large cauliflower, steamed and broken into small florets |
1/2 lb diced black forest ham |
2 large egg yolks, lightly beaten |
1/2 cup sour cream |
1/2 cup heavy cream (i'm sure lighter cream will work as well) |
1/4 teaspoon nutmeg |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/2 cup fine dry breadcrumb (unseasoned) |
1/4 cup grated parmesan cheese |
2 tablespoons unsalted butter, cut into bits |
Directions:
1. Preheat oven to 375. Butter a 5 cup gratin dish and set aside.
2. For the cauliflower mixture:.
3. Take steamed cauliflower florets and arrange in a single layer in the gratin dish.
4. Sprinkle the ham evenly over the cauliflower.
5. Whisk together the egg yolks, sour cream, heavy cream, nutmeg, salt and pepper and pour evenly over ham and cauliflower.
6. For the topping:.
7. Toss the crumbs and parmesan well to combine, then scatter evenly over the cauliflower mixture. Dot well with butter.
8. Bake uncovered 25-30 minutes, until bubbling and lightly browned.
9. Serve at once.
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