Cauliflower Fontina Gratin

6 C cauliflower florets ( 2 small heads)
1/4 C butter
1/4 C all purpose flour
2 C half and half, light cream, or milk
1/2 C milk
3/4 shredded Fontina cheese (3oz)
1 T fresh thyme or 1 tsp dried
1/2 tsp. salt
1/4 tsp. black pepper
2/3 C soft bread crumbs or panko
2 T. olive oil


Preheat oven to 375.  Grease a 2 qt square baking dish: set aside

In a dutch oven cook cauliflower in boiling lightly salted water about 5 mins. or just
until tender; drain. Transfer into a bowl of ice water to stop cooking.  Drain again and set aside.

In a medium saucepan melt butter over med-low heat.  Stir in flour.  Cook and stir for 1 min.  Stir in half and half and the 1/2 C milk
Cook and stir over med. heat until thickened and bubbly. Cook and stir 1 min. more.  Remove from heat.  Stir in Fontina cheese, the 1 T. fresh thyme, salt and pepper.

Spread about 1 C of the sauce evenly in the bottom of the prepared dish.  Arrange cauliflower in an even layer in the baking dish. Spread the remaining sauce over the cauliflower.

Sprinkle gratin evenly with bread crumbs; drizzle evenly with olive oil.

Bake for 25-30 mins or until lightly brown and bubbly