Cauliflower Gratin

Straightforward gratin, easy to execute. The recipe calls for Gruyere but I wanted to use up an nice English cheddar so that's what I used, omitting the Parmesan. The recipe also called for mixing fresh breadcrumbs with cheese for the topping; I used panko instead and was quite happy with the result. A nice crunch.

If I were to do this again, using the cheddar, I might add some dried mustard or whole grain mustard to the cheese sauce for some additional tang. But this is a very good basic gratin and for my husband, the best part of the meal.

Served with lamb chops and a spinach salad. Paired with a California Zinfandel.