_:n2ebcf6f61a8d4d9d869a2f87ef38e75axb4
<http://schema.org/text>
"Heat the oven: Preheat the oven to 285 °F. \n\nMake roux: Melt 25 grams of butter in a shallow saucepan. When the butter starts to sizzle, stir in 25 grams flour and make a paste. Continue to cook for one minute.\n\nMake sauce: Gradually whisk in 300 milliliters of milk until a smooth, thick sauce forms. Add 30 grams of mustard, 100 grams of cream cheese, a teaspoon of truffle oil (if using) and 100 grams of Parmesan. Cook the sauce over a low heat until it thickens. Season to taste with black pepper.\n\nAssemble the gratin: Assemble the gratin in a similar style to lasagne. Transfer quarter of the cheese sauce to a large baking dish. Using the back of a spoon, spread it out. Add half of the cauliflower and repeat, finishing with a thick layer of sauce.\n\nTop with cheese and crispy onions: Sprinkle pieces of mozzarella, 200 grams of Gruyère or Cheddar and 30 grams of crispy onions over the top of the gratin. \n\nCook cauliflower: Bake the gratin for 1 hour 30 minutes -1 hour 45 minutes until the sauce is golden brown and the cauliflower is cooked but not mushy.\n\nServe: Leave to stand for 10 minutes before serving in the center of your dinner table.\n"
<https://cook.me/recipe/four-cheese-cauliflower-gratin/>