Some words for December are sumptuous, indulgence, plenty. The words for January include abstemious, forgo, careful. In this culture, we’re encouraged to gorge ourselves in the darkness of the year, then diet as the light returns. Whether it’s food or shopping, consumption and shame are made into two sides of the same coin. It’s not a dichotomy I like very much.
So, with that in mind, I don’t present this week’s French Friday dish as an end-of-the-year indulgence, but as a dish that can carry you through the winter – warming you, nourishing you, and pleasing your palate.
It’s billed as a side dish, but I could be satisfied with only a portion of this dish on my plate.
I do think it’s a lovely dish for the last French Friday of the year, though. It’s delicious, pretty, and very French (though the cheese I used was Swiss).
I hope 2011 brought you joy and that you’ve weathered its challenges, too. Here’s to 2012 – I hope it brings you sweetness and peace.
You can find many other blogged descriptions of this week’s FFWD recipe here: Cauliflower-Bacon Gratin
One Wet Foot 
Teresa… I see you have added broccoli to your cauliflower gratin as suggested by Dorie 🙂 looks good! I will try using both the next time I make this 🙂 Happy New Year to you and I look forward to cooking along with you in 2012 🙂
I love the sentiment of your post! I used Swiss as well and thought it worked out great.
Beautiful photos, Teresa. I agree that this is such a nourishing dish and definitely a comfort food that I intend to make more during the cold months especially. I wish you peace, sweetness, much happiness, and many blessings for 2012. Happy New Year!
I love your take on this dish, sustaining and nourishing rather than indulgent. The broccoli adds nice color too. I’ve enjoyed getting to know your through your blog this year. Happy New Year to you and yours, Teresa. I hope your 2012 is filled with happiness and joy.
The broccoli adds great color! Hope 2012 is good to you.
This was a lovely dish – and broccoli only makes it better!
Happy New Year, Teresa!
That looks fantastic! Adding broccoli definitely takes it to a higher level of deliciousness.
The problem is that I forget to diet once it starts staying light out longer. This really does look good and I do think its good to put some green in there like that. Have a wonderful happy new years and thanks so much for cooking along and checking in on me!
Hi Teresa, I love the fact that you used broccoli and cauliflower – a perfect way to get two vegies into your diet. I agree that this is a satisfying main meal, not just a side dish – when I first made it, I enjoyed it as my lunch. Best wishes to you for a Happy New Year too.
Your post is great! I loved this dish too, and I was happy to see you used broccoli – I’m sure it was a tasty addition – and looks so pretty!!
Happy New Year!
My sous chef was begging me to add broccoli and I told him next time – I was concerned how it would hold up and now that I see yours and how beautiful it is I’ll be trying it! Funny comment about the January food regimen – we are at the bookstore today and there were numerous displays of diets, etc. and it made me laugh as New Years is the only time they are so predominately displayed. It’s like they taunt us to change our eating habits.
Have really loved reading your posts this year, and am looking forward to reading them in 2012 and cooking along with FFWD. Happy New Year!
Gorgeous Gratin, love the green peeking out of that luscious creamy cheesy bacon studded dish!
Happy New Year Teresa, enjoy all these FFWD indulgences as long as you can, before the days get lighter, lol! I look forward to following your adventures next year, by the way do we have a list of recipes yet for January??
Your gratin looks delicious with the added broccoli. I will definitely be throwing that in next time as well.
Happy New Year to you and your loved ones.
Oooh, yours look delicious!
Happy new year to you and your loved ones. I love the added brocolli. And the gratin tastes great.
This dish, as rich as it was, was still like health food compared to what Nana and I had been partaking in over the holidays 🙂 Don’t even get me started on how much creme brulee we have been making….phew. I actually made this dish for the first time over a year ago and adored it immediately. Have made it MANY times since and it is a keeper for sure. Happy 2012 !!