Cauliflower Gratin

This recipe was adapted from an Ina Garten recipe found on food.tv. This was also good reheated the next day and if you don't like Cauliflower like me, a good way to eat it. It would be a nice addition to any fall meal.

The original recipe calls for blanching the cauliflower ahead of time and cooking for less time. since my oven would be on for an hour anyway, I went the easier route.

Ingredients
1 (3-pound) head cauliflower, cut into small florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup grated Gruyere, divided (I actually used the Trader Joe's Gruyere swiss blend and did not use the Parmesan at all - and probably used a lot more cheese than called for)
1/2 cup freshly grated Parmesan
1/4 cup panko

Directions
Preheat the oven to 375 degrees F.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish (sprayed with Pam). Place the cauliflower on top and then spread the rest of the sauce evenly on top. Combine the panko (or breadcrumbs) with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 50-55 minutes, until the top is browned. Serve hot or at room temperature.