How to transform the simplest of vegetables into a creamy cheesy rock star side dish? Cook it into a gratin.
I love cauliflower. I love it raw as a crunchy healthy snack. I love it roasted with crispy browned edges. I love it in a cheddary soup. Or puréed into fake mashed potatoes. Cauliflower has to be one of the world's most adaptable and dress-up-able vegetables.
No where is cauliflower's haute capabilities more clear than in a gratin. Honestly it's hard to go wrong given that we are smothering lightly steamed cauliflower in a cheesy Gruyere and leek béchamel, and baking it topped with butter toasted fresh breadcrumbs.
One of the most requested dishes at our holiday table, for either the Christmas holidays or Easter, is this scalloped potatoes gratin with caramelized onions and Gruyere.
For this recipe I wanted a somewhat "lighter" version of the classic, so we skip the cream and bacon that you would normally find in a more traditional scalloped potatoes dish, and instead flavor the potatoes with darkly caramelized onions, nutty Gruyere cheese, some Parmesan, and sprinkling of rosemary.
A big baked ham is one of the easiest things to prepare for a holiday celebration. It's economical, even a half-ham can feed a dozen people with leftovers, and a full ham typically goes on sale the week before Easter bringing the per-person cost down even more.
The ham is already cooked, all you have to do is heat it to a serving temperature and if you want, apply a simple glaze.