Can't stop, won't stop! We are still exploring FRANCE The Cookbook by Ginette Mathiot and we continue with our roux bases and add lots of cream and cheese this time. Throw in some blanched cauliflower and this decadent dish is ready to bake. We learn Giny's criteria for the perfect kitchen and share a trick for storing your gruyere.
Recipe Source:
Cauliflower Gratin from France The Cookbook by Ginette Mathiot
