Ham and Cauliflower Gratin


(serves 4-6)

4 slices sandwich bread, crusts removed and quartered
2 T butter, soft
1/2 t salt
A few cranks of black pepper

Place ingredients in a food processor. Process until bread forms a uniformed size of “crumb”.

1 large head of cauliflower, trimmed into smallish florets
1 T salt

Bring 4 quarts of water to a boil. Carefully add salt. Add cauliflower and cook until outsides have softened but insides are still firm. Drain and cool.

2 T butter
2 T shallot, minced
1 C of leftover ham, cut into cubes
1 large clove garlic, minced
1 T flour
1 1/2 C heavy cream
1/4 t ground nutmeg
1/4 t cayenne
1 t dried thyme
A few cranks of black pepper

3/4 C grated sharp cheddar (do not use pre-grated cheese)

In a preheated skillet, add butter. Add shallot and sauté until softened. Add ham and garlic. Sauté until fragrant and warmed through. Add flour. Mix well. Make sure all bits of flour have been coated. Add cream, nutmeg, cayenne, thyme and pepper. Stir to combine and slightly thicken. Off heat and cheese and stir to combine and melt.

Combine cauliflower with cheese/ham mixture. Mix well.

In a 2-quart baking dish that has been sprayed with non-stick spray, add cauliflower/ham mix. Sprinkle with additional cheddar (if desired) and spread bread crumbs evenly over the top.

Place dish into a preheated 450 degree oven and bake for 15 minutes or until topping is golden brown and edges are bubbling. Remove from oven and allow 10 minutes cooling before serving.

What a great use of leftover ham. Turkey and broccoli gratin? Sure. Substitute any leftovers.

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