Ingredients
Scale
- 1 head cauliflower (or 4 cups), cut in slices
- 2 cups Swiss Gruyere cheese, shredded (can also use just Swiss cheese)**
- 4 green onions sliced
- salt and black pepper to taste
- 1 1/2 cups heavy cream
Instructions
- Preheat oven to 375°F. Spray a baking dish with cooking spray and set aside. I used an 8×10 inch casserole dish.
- Slice the cauliflower into thin slices then add a layer in the preparedd baking dish. This takes about 2 layers so use half of the cauliflower.
- Next add half of the shredded Gruyere cheese and top that with all the green onions sprinnkled evenly on the cheese. Season with salt and pepper.
- Add the rest of the cauliflower evenly layered.
- Pour the cream all over and then top with the rest of the cheese. Cover with foil and place in the preheated oven to bake for 30 minutes.
- Take off the foil and cook for 40 minutes or until the cauliflower is fork tender and the cheese is golden brown. Note baking time may vary so check it periodically.
- Let sit for 5 minutes to thicken. Store leftovers in an airtight container.