Description
This Cauliflower Gratin Recipe is a creamy and cheesy baked side dish featuring tender cauliflower florets smothered in a rich Gruyère cheese sauce, topped with a crunchy Parmesan and panko breadcrumb crust. Perfect for holiday dinners or a comforting weeknight meal, it combines the nutty flavor of Gruyère with a hint of nutmeg for a delicious French-inspired vegetable casserole.
Ingredients
Scale
Vegetables
- 1 large head cauliflower, cut into florets
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Gruyère cheese
Topping
- 1/4 cup grated Parmesan cheese
- 1/3 cup panko breadcrumbs
- 1 tablespoon olive oil
Garnish
- Chopped fresh parsley (optional)
Instructions
- Preheat and prepare cauliflower: Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish. Bring a large pot of salted water to a boil, then add the cauliflower florets. Cook them for 5–6 minutes until just tender, then drain well and set aside.
- Make the cheese sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to create a roux without browning. Gradually whisk in the milk and heavy cream, stirring constantly to keep the mixture smooth. Cook for about 3–4 minutes until the sauce thickens slightly. Remove from heat, then stir in salt, pepper, nutmeg, and the shredded Gruyère cheese until melted and smooth.
- Assemble the gratin: Place the cooked cauliflower evenly into the prepared baking dish. Pour the creamy cheese sauce over the cauliflower, spreading it evenly.
- Add the topping: In a small bowl, mix together the grated Parmesan, panko breadcrumbs, and olive oil. Sprinkle this mixture evenly over the cheese-covered cauliflower.
- Bake: Bake the gratin in the preheated oven for 20–25 minutes, until the topping is golden brown and the cheese sauce is bubbly. Remove from the oven and allow to cool slightly before serving.
- Garnish and serve: If desired, garnish with chopped fresh parsley for a pop of color and freshness before serving warm.
Notes
- For added depth of flavor, stir in sautéed garlic or caramelized onions into the cheese sauce before assembling.
- You can substitute Gruyère cheese with sharp white cheddar if preferred for a different flavor profile.
- This gratin can be prepared a day in advance; assemble it, refrigerate, and bake just before serving to save time.
