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      Title: Cauliflower Gratin w/Leeks & White Cheddar
 Categories: Five, Vegetables, Cheese, Dairy
      Yield: 4 servings

      2 lb Head cauliflower; green
           - leaves removed
           Olive oil; to drizzle
      1 sm Leek; white & light green
           - only, very thin sliced
           Salt & black pepper
    3/4 c  Heavy cream
      6 oz Sharp white Cheddar; grated

  Heat oven to 425 F/218 C.

  Slice cauliflower head lengthwise into 1/2-inch thick
  slices, including the core and leaves. (Some smaller
  bits will fall away: That's fine. You'll use them as
  well.)

  Drizzle some olive oil onto the bottom of a 2-quart
  baking dish. (An oval, square or rectangular dish will
  all work.) Layer about a third of the cauliflower along
  the bottom, and about a third of the leeks. Season with
  salt and pepper, and repeat until all of the cauliflower
  and leeks are used. (Don't worry about perfectly
  layering them.) Season with salt and pepper and drizzle
  cream over. Scatter cheese on top, and season again with
  salt and pepper. Lightly cover with foil and place in
  the oven.

  Bake until cauliflower is nearly tender, 10 to 15
  minutes. Remove foil and continue to bake until cream
  has thickened and reduced nearly completely and the top
  is golden brown and crisp, 35 to 40 minutes. Remove from
  oven and let cool slightly before eating.

  Recipe by Alison Roman

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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