Peppery Egg Noodle, Farmer's Cheese & Cauliflower Gratin

Peppery Egg Noodle, Farmer's Cheese & Cauliflower Gratin
Photo by Scott Phillips


  • 1 Tbs. chopped fresh thyme leaves
  • ¼ cup homemade dry breadcrumbs
  • Kosher salt and freshly ground black pepper
  • 1 small head cauliflower (1-¾ to 2 lb.), trimmed and cut into 1-inch-long florets
  • ¾ cup heavy cream
  • 1 cup homemade or low-salt chicken or vegetable broth
  • 3 Tbs. unsalted butter; more for the baking dish
  • + 2 more ingredients
    • 9 oz. fresh egg fettuccine
    • 12 oz. (about 1-½ cups) farmer’s cheese

Heat the oven to 400°F. Set a large pot of salted water over high heat and bring to a boil. Butter a 9x13-inch baking dish. In a food processor, combine the farmer’s cheese and cream and process until well blended. (You can also mix them in a bowl; it will just take some elbow grease.) Melt 1 T...

View full recipe at Fine Cooking


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