Pasta & bakes
Cauliflower gratin with pan-fried smoked ham
Creamy cauliflower gratin with Parmesan, Dijon mustard and an optional crisp topping, served with pan-fried smoked ham and leafy salad.
Swedish-inspiredServes 4
Preparation 15 minCooking 30 minTotal 45 min
Ingredients
- 1 large cauliflower
- 250 ml cream
- 100 ml milk
- 1 garlic clove, crushed
- 1 tsp Dijon mustard
- A small pinch of grated nutmeg
- 75–100 g grated Parmesan for the sauce, plus a little extra for the topping
- Black pepper and a little salt
- 1–2 tbsp panko or breadcrumbs (optional)
- 4 slices of smoked pork loin (kassler)
- A little butter or oil for frying
- Leafy salad to serve
Method
- Heat the oven to 225°C (conventional setting). Cut the cauliflower into florets and boil them for 4–5 minutes in lightly salted water. Drain thoroughly and let the steam escape for a moment so the gratin does not become watery.
- Whisk together the cream, milk, garlic, Dijon mustard, nutmeg and black pepper. Stir in 75–100 g grated Parmesan. Add just a little salt if needed; the cheese and ham are already salty.
- Put the cauliflower in a baking dish and pour over the sauce. Sprinkle with a little extra Parmesan. For a crisp top, mix 1–2 tbsp panko or breadcrumbs with some of the extra cheese and scatter it over.
- Bake in the middle of the oven for about 15–20 minutes, until the sauce is bubbling and the top is golden.
- While the gratin is in the oven, pan-fry the ham slices in a little butter or oil over a medium heat for about 2–3 minutes per side, until browned and heated through. Wash the salad leaves.
- Let the gratin stand for a couple of minutes, then serve with the ham and leafy salad.