Description
This Cheesy Cauliflower Gratin is a simply divine way to transform humble cauliflower into a decadent side dish. Creamy, cheesy, and topped with a delightful crunch, it’s a comforting classic that’s surprisingly easy to prepare for any occasion.
Ingredients
Salt (to taste)
1 large head cauliflower (cut into florets (about 3 pounds/1.35kg))
5 tablespoons unsalted butter (divided)
2 tablespoons all-purpose flour
2 cups whole milk (warmed)
1 1/4 cups freshly shredded gruyere cheese (divided (140g))
1/2 cup freshly grated parmesan cheese ((40g))
1/2 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
1/2 cup fresh bread crumbs* ((30g))
Instructions
Preheat your oven to 375F and generously salt a large pot of boiling water. Cook the cauliflower for about 10 minutes until fork tender, then drain thoroughly.
In a saucepan, melt 3 tablespoons of butter over medium heat, then whisk in the flour and cook for 2 minutes. Gradually whisk in the warmed milk until smooth, bring to a boil, and remove from heat.
Stir in 1 cup of Gruyere and all the Parmesan until melted. Season with pepper, nutmeg, and salt. Spread half a cup of sauce in your baking dish, arrange the cauliflower on top, and cover with the remaining sauce. Sprinkle with the remaining 1/4 cup Gruyere.
Bake for 20 minutes.
While the gratin bakes, melt the remaining 2 tablespoons of butter in a small skillet. Add the bread crumbs and cook, stirring often, until they are toasted and golden brown.
Remove the toasted bread crumbs from the heat.
After the gratin has baked for 20 minutes, sprinkle the toasted bread crumbs over the top. Continue baking for another 5 minutes, or until the top is browned and the filling is bubbly.
Let the gratin cool for 15 minutes before serving.
Notes
Don’t overcook the cauliflower in the boiling water. It should be tender, but still hold its shape so it doesn’t turn mushy in the gratin.
Ensure the cauliflower is very well drained after boiling. Excess water can make your gratin watery.
Whisk continuously when adding the milk to the flour and butter mixture (roux) to prevent lumps and ensure a silky smooth sauce.
Make sure to spread the cheese sauce evenly over the cauliflower to ensure every bite is cheesy and delicious.
Keep a close eye on the breadcrumbs while toasting; they can go from golden to burnt very quickly.
Allowing the gratin to rest after baking is crucial. It helps the sauce thicken and prevents it from being too runny when served.
- Prep Time: Approximately 30 minutes
- Cook Time: Approximately 30 minutes
- Category: Side Dish
- Cuisine: American