Blumenkohl-Gratin mit Käse-MandelKruste

für 2 mit rest

1 blumenkohl | 25 g butter + etwas für die backform | 25 g mehl | 250 ml milch | 2 tl muskat | 50 g mandelblättchen, grob zerkleinert | 2 el semmelbrösel | 75 g emmenthaler o.ä., gerieben | salz, pfeffer

den blumenkohl putzen, waschen, in röschen teilen und in kochendem salzwasser in ca. 10 minuten bissfest garen. danach den kohl abtropfen lassen und beiseite stellen.

die béchamelsoße vorbereiten. in einem kleinen topf die butter schmelzen lassen, das mehl dazugeben und rühren, es sollen sich keine klumpgen bilden, nach und nach die milch dazugeben, dabei immer weiter rühren, bis eine schöne dicke (aber auch nicht zu dick!) béchamelsoße entsteht. mit salz, pfeffer und muskat würzen.

eine auflaufform fetten und den blumenkohl darin geben. die bechamelsoße dazu geben und darauf eine mischung von semmelbrösel, käse und mandelblätter zum überbacken bestreuen, dann in den vorgeheitzenen ofen bei 225°C das gratin ca. 20 minuten lang backen. einen einfachen rucola-tomaten salat dazu schmeckt super!

ad | 1.11.2012 | 10 Kommentare

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