American · Side · Easy
Cauliflower Gratin
Tender cauliflower baked in a creamy Gruyere sauce under a golden, bubbling crust. The quiet sleeper hit of the table.
The whole recipe in 60 seconds
Cauliflower Gratin, in 5 ideas
- Undercook the cauliflower slightly at the start. It finishes in the sauce and should not go mushy.
- Drain the florets thoroughly. Watery cauliflower is the enemy of a rich gratin.
- Gruyere melts silky and tastes nutty. Swiss cheese is a fine stand in.
- Warm milk whisked into the roux keeps the sauce lump free.
- The dish assembles a day ahead. Add the crumbs right before it goes into the oven.
What you need
Ingredients
- 1 large head cauliflower (about 3 lb), cut into florets
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 2 cups whole milk, warmed
- 1 1/2 cups shredded Gruyere, divided
- 1/2 cup grated Parmesan, divided
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Pinch of ground nutmeg
- 1/3 cup panko breadcrumbs
- 1 tsp olive oil
How to make it
Directions
- Heat the oven to 375°F. Steam or boil the cauliflower for 4 to 5 minutes until just tender, then drain very well.
- Melt the butter in a saucepan, whisk in the flour, and cook 1 minute.
- Slowly whisk in the warm milk and simmer 3 to 4 minutes until thickened.
- Off the heat, stir in 1 cup of the Gruyere, half the Parmesan, the salt, pepper, and nutmeg until melted and smooth.
- Fold the cauliflower through the sauce and turn it all into a buttered baking dish.
- Toss the panko with the olive oil and remaining cheeses and sprinkle over the top.
- Bake 25 to 30 minutes until bubbling and deep golden in spots. Rest 5 minutes before serving.
Save a few small raw florets to chop fine and stir into the breadcrumb topping. They toast up crisp and add a little roasted crunch in every bite.