Cauliflower Gratin

by Katie Johnstonbaugh of:
1 head cauliflower
4 T. butter
3 T. flour
2 c. heavy cream or milk
1 t. salt
1/2 t. black pepper
1/2 t. nutmeg
1 1/2c. Gruyere cheese, grated
1/2 c. Panko bread crumbs
1 t. salt
1/2 t. pepper
Cut cauliflower into florets.  Toss in boiling water for 5 minutes.  Drain. In a separate sauce pan, melt 2 T. butter and add 3 T. flour, whisking for 2 minutes.  Add cream, one cup at a time and bring to boil.  Whisk, boiling for 1 minute.  Add in salt, pepper and nutmeg.  Stir in one cup only of the cheese.  Pour on-half of sauce in bottom of gratin dish or 9 x 13 baking dish.  Add drained cauliflower.  Add remaining one-half of sauce on top and spread to cover all.  In bowl, dump in Panko and the other one-half cup of cheese.  Mix together with fingers and pour over top of gratin.  Sprinkle over top with 1 t. salt and 1/2 t. pepper.  Bake for 25-30 minutes or until top turns golden brown.