Fall Favorites

Cauliflower and Ham Gratin

A great way to use up leftover ham

Ingredients

  • 2 Tbls. butter
  • 1 medium onion, diced
  • 2 (5 oz.) ham steaks, cut into 1/2-inch pieces
  • 1-1/2 c. heavy cream
  • 1/2 c. milk
  • 1 Tbls. cornstarch
  • 4 oz. goat cheese, crumbled
  • 1/4 t. each of kosher salt and pepper
  • 1 head cauliflower, cut into florets
  • 3 Tbls. bread crumbs
  • 1 Tbls. fresh thyme

Instructions

Heat oven to 400 degrees.

Melt butter in a large saucepan over medium-high heat. Add the onion and cook until softened and light golden brown, about 6 minutes.

Add the ham and cook 2 minutes.

Whisk cream, milk and cornstarch together. Add to saucepan, along with goat cheese, salt, pepper and bring to a boil. Reduce heat to medium-low. Simmer until thickened, about 4 minutes. Add the cauliflower.

Transfer to a greased 2-quart casserole dish. Sprinkle with bread crumbs and thyme. Cover with aluminum foil.

Bake for 20 minutes. Uncover and continue baking until cauliflower is tender, 15-20 minutes.

Remove from oven and let rest at least 5 minutes before serving.

NOTE: Bread crumbs: I use 1 slice of French pheasant bread from Breadsmith and pulse in a mini food processor.