Scalloped Fauxtatoes with Bacon, Leeks, and Gruyère

PREP TIME: 10 minutes, plus 10 minutes to rest

COOK TIME: 40 minutes

YIELD: 8 servings

INGREDIENTS:

• 4 strips bacon, diced
• 3 leeks, thinly sliced
• ¾ teaspoon fine sea salt, divided
• ⅜ teaspoon ground black pepper, divided
• 4 cauliflower stems or 1 medium head cauliflower
• 2½ cups heavy cream, divided
• 6 ounces Gruyère cheese, shredded
• 2 teaspoons chopped fresh thyme
• ¼ teaspoon ground nutmeg
• ¼ cup grated Parmesan cheese

INSTRUCTIONS:

1. Preheat the oven to 400°F and grease an 8-inch square or similar-sized casserole dish.
2. Cook the diced bacon in a cast-iron skillet over medium heat for about 4 minutes, stirring occasionally, until browned and crispy. Remove the bacon from the skillet with a slotted spoon, leaving the drippings in the pan.
3. Add the leeks to the bacon drippings and sauté over medium heat until they’re soft and starting to turn golden brown, about 3 minutes. Sprinkle the leeks with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper.
4. Using a mandoline on the thinnest setting, cut the cauliflower stems into very thin slices to resemble scalloped potatoes. Place half of the cauliflower and half of the cream in the greased casserole dish. Sprinkle with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper.
5. Top the cauliflower with the leeks, bacon, Gruyère, thyme, and nutmeg, then add the remaining cauliflower and cream. Sprinkle with the Parmesan, remaining ¼ teaspoon of salt, and remaining ⅛ teaspoon of pepper.
6. Bake the gratin until it’s bubbly, the top is brown, and the cauliflower is soft, about 30 minutes. Remove from the oven and allow to rest for 10 to 15 minutes before serving; otherwise, it will be too soupy.
7. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a baking dish in a preheated 350°F oven for about 10 minutes.