Gratin de Chou Fleur Au Jambon

Ingredients

• Cauliflower florets (1 large head, cut into florets)
• Diced ham (1 cup, cooked)
• Unsalted butter (2 tablespoons)
• All-purpose flour (2 tablespoons)
• Milk (1 1/2 cups)
• Gruyere cheese, grated (1 1/2 cups, divided)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Nutmeg (1/4 teaspoon)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pot, steam the cauliflower florets until tender, about 5-7 minutes. Drain well and set aside.
3. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, forming a roux. Make sure it doesn't brown.
4. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens, about 5 minutes.
5. Remove the saucepan from heat and stir in 1 cup of the grated Gruyere cheese. Season the sauce with nutmeg, salt, and black pepper to taste.
6. In a greased baking dish, arrange a layer of steamed cauliflower, followed by an even sprinkle of diced ham.
7. Pour the creamy cheese sauce over the cauliflower and ham, ensuring an even coating across the dish.
8. Sprinkle the remaining 1/2 cup of grated Gruyere cheese on top for that irresistible golden crust.
9. Bake in the preheated oven for 25-30 minutes, or until the gratin is bubbly and golden brown on top.
10. Remove from the oven and let it sit for a few minutes before serving hot. Enjoy!