1 1/2 cups whole milk (can substitute part of it with heavy cream for an even richer, creamier result)
1/4cup grated Parmesan cheese
1/8teaspoonfreshly ground nutmeg
6ouncessmoked ham, diced
1/2cupgrated Jarlsberg or Swiss cheese
Butter a 2 quart baking dish and sprinkle a little bit of flour in the bottom (less than a tablespoon). Preheat the oven to 350 degrees F.
Boil cauliflower florets for 3-4 minutes just until barely softened. Do not overcook. Drain thoroughly while you're making the bechamel sauce.
To make the bechamel sauce: Melt the butter in a medium saucepan over medium heat. Add the flour and use a wire whisk to blend it with the butter. Let the mixture bubble for 2 minutes until just barely lightly golden, continually whisking. Gradually add the milk while continually whisking to prevent lumps and whisk until smooth. Let it simmer, whisking continually, until thickened. Add the Parmesan cheese, salt and nutmeg and whisk until smooth. Let the sauce simmer for a couple of minutes, whisking continually. Remove from heat and let the sauce cool for 5 minutes then whisk in the egg yolks followed by the the diced ham. Add more salt and pepper to taste.
Place the cauliflower florets in the prepared baking dish. Sprinkle lightly with a little salt. Pour the sauce over the cauliflower then even sprinkle over the cheese. Bake uncovered for 30-40 min or until the top is golden and the mixture is bubbly. Let sit for 5 minutes before serving.