If Jacques was coming to dinner at my house, I would serve him this dish. It reminds me of my childhood and is a one-dish meal that can be made while sipping wine and chatting with friends. I like to steam the cauliflower so that it retains all of its flavor, something that boiling dilutes. Also, you can replace the ham with button mushrooms. If using fresh ones, slice the mushrooms and sauté them in a pan with a little butter or oil or you could even use a good brand of canned button mushrooms. Whatever you use, serve it with the garlicky escarole salad as a perfect meal… Ah memories!

Alsatian Cauliflower Gratin with Eggs and Black Forest Ham

Recipe details

Serves

4 to 6

When buying cauliflower, look for heads with really tight florets, preferably organic.

For the Cauliflower Gratin

Ingredients

  • 2 small or 1 large head of cauliflower (about 3 pounds), cut into large florets
  • 6 large eggs, cooked in simmering water for 5 minutes, cooled then peeled
  • 6 slices Black Forest Ham, torn into pieces
  • Kosher salt
  • ½ cup fresh breadcrumbs

Mornay Sauce

  • ¾ cup grated Gruyère cheese
  • ¾ cup grated Comté cheese
  • 1/3 cup grated Parmesan cheese
  • 4 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 1 quart whole milk, cold
  • 1/3 teaspoon freshly grated nutmeg
  • Kosher salt
  • Freshly ground black pepper

Method

  1. Preheat the oven to 375°F.
  2. Arrange the cauliflower in a steamer basket and steam until it is about three-quarters of the way cooked, tender but still firm. Alternatively, bring a large pot of salted water to a boil over high heat. Add the cauliflower and boil until it is three-quarters cooked, drain.
  3. To make the mornay sauce, combine the cheeses in a small bowl. In a medium saucepan melt the butter over medium heat. Add the flour, whisking until smooth to make a roux. Continue to cook until it is a golden straw color, 2 to 3 minutes. Pour in the milk, whisking until the sauce comes to a boil and thickens. Make sure to reach into the corners of the pan. Continue to cook the sauce for 2 to 3 minutes then remove from the heat and whisk in the nutmeg and half the cheese. Whisk well until the cheese is melted and the sauce is smooth.
  4. Pour a layer of the sauce to cover the bottom of a large 9- by 13-inch casserole dish. Arrange the steamed cauliflower on top, tuck the cooked eggs and the ham in between. Spoon the remaining sauce on top making sure to cover everything. Sprinkle with the remaining cheese followed by the breadcrumbs.
  5. Bake for 35 to 40 minutes, or until the top is golden brown. Let sit for 5 minutes before serving with the Escarole Salad, recipe follows.

For the Escarole Salad

Ingredients

  • 2 small or 1 large head escarole
  • 1 clove garlic, smashed into a paste
  • 1 tablespoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 5 tablespoons olive oil
  • 2 tablespoons heavy cream

Method

  1. Remove any dark leaves from the escarole, wash thoroughly and soak in ice cold water for about 20 minutes. Spin it dry in a salad spinner.
  2. In a large salad bowl, whisk together the garlic, mustard, vinegar, a generous pinch of salt, and pepper until combined and the salt is dissolved. Let sit for 3 minutes before drizzling in the oil, whisking until emulsified. Add the cream and whisk again. Add the escarole, tossing well to coat all the leaves.