I love a gratin. Tonight i took a short cut on a low carb version. I used steam in the bag garlic cauliflower.
2- 10oz Bags of steam in the bag cauliflower
1/2 Onion thinly sliced
2 cups of grated smoked gruyere
1 Cup of Cream
3 Tbls of butter
1 Tbls of dijon mustard
Pre heat oven to 400. I cooked the cauliflower 1/2 of the time the bag calls for and put it in a strainer to leach off some of the liquid. Heat your cream and butter in a sauce pan until the butter is melted. Stir in some hot sauce and the dijon. I sprayed an 8×8 baking dish with cooking spray. Pour your drained cauliflower in the dish, top with the onion and cheese. Pour the cream mixture evenly over the top. Cover your dish and bake for 20 minutes. Uncover and bake 20 minutes more. I would usually top this with panko before the last 20 minutes, but I am making it a base and the bread would just get soggy.
Red wine Sauce
2 Tbls of olive oil
1 Tbsl of butter
1 Package of pre sliced mushrooms
1 Shallot diced
1 Cup of red wine
1 Cup of beef stock
2 Tbls of dijon
2 Tbsl of cold butter
Heat your oil and butter over medium high. Add your mushrooms and cook until brown and their liquid had evaporated. Add the shallot and cook until soft. Add the red wine and reduce by half. Add the stock and reduce by half. Whisk in the mustard and butter and cook 40 seconds. Season to taste with salt and pepper. I added 1 Tbls of butter for richness and added in my leftover Italian beef and reduced until thick.
I served the beef on top of the cauliflower. I got soo excited I did not take a picture of the 2 together. And this is after I served us.