A cheesy garlic cauliflower gratin never fails to impress people at the thanksgiving table. Because it's low carb, but oodles of taste plus who can say no to cauliflower in oodles of creamy cheese sauce.
Get Down With Your Fancy Self And Make This Delicious Ratatouille
NYT Cooking: This is the template that I use for most of my main-dish vegetable gratins. I like gratins hot, warm or at room temperature. I fold the aromatic vegetable filling into a mixture of eggs beaten with milk, salt, pepper and cheese, usually Gruyère, and then add rice or, in this case, corn.
Our spinach gratin recipe is how spinach was meant to be consumed—with lots of cheese! We perfected this recipe so it’s not ‘soupy’ like au gratin dishes you may have tasted in the past. In fact, we added just enough sauce to bind and flavor the spinach and used a nice, high-quality Monterey Jack or Gruyere cheese.