Cauliflower cheese with Fessli & gruyère
Rachel Phipps’s Borough Market recipe for a sophisticated winter side dish made with two contrasting Swiss cheeses, perfect for Christmas dinner
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boroughmarket.org.uk.
Cooking tools:
- Saucepan
- Pot
- Colander
- Oven
- Whisk
- Wooden spoon
- Baking dish
- Grater
- Measuring spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Slotted spoon
- Spoon
- Kitchen towel
- Stove
Ingredients
- 400ml whole milk
- 1 dried bay leaf
- 4 black peppercorns
- 1 head of cauliflower, broken into florets
- 30g butter
- 2 tbsp plain flour
- 2 tsp Dijon mustard
- 80g gruyere, grated
- 40g Fessli, grated
- Black pepper, to taste
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