Description
This classic Cauliflower Gratin is a creamy and cheesy baked dish featuring tender cauliflower florets smothered in a rich Gruyere and Parmesan cheese sauce, topped with crispy toasted breadcrumbs for a perfect golden finish. It’s a comforting and elegant side dish ideal for family meals or special occasions.
Ingredients
Scale
Cauliflower
- 1 large head cauliflower, cut into florets (about 3 pounds / 1.35 kg)
- Salt, to taste
Cheese Sauce
- 5 tablespoons unsalted butter, divided
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1¼ cups freshly shredded Gruyere cheese, divided (140g)
- ½ cup freshly grated Parmesan cheese (40g)
- ½ teaspoon ground black pepper
- ¼ teaspoon grated nutmeg
Topping
- ½ cup fresh bread crumbs (30g)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the gratin.
- Cook Cauliflower: Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook for about 10 minutes until just fork tender but still firm. Drain thoroughly to remove excess water.
- Make Cheese Sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Stir in the flour and cook while constantly stirring for 2 minutes to form a roux. Gradually whisk in the warmed milk until the mixture is smooth. Bring the sauce to a boil while whisking continuously, then remove from heat.
- Add Cheese and Seasonings: Stir in 1 cup of Gruyere cheese and all the Parmesan until melted and smooth. Season the sauce with black pepper, nutmeg, and salt to taste. Spread about ½ cup of this cheese sauce evenly on the bottom of an 8×11-inch baking dish.
- Assemble Gratin: Arrange the drained cauliflower over the sauce in the baking dish. Pour the remaining cheese sauce evenly over the cauliflower. Sprinkle the remaining ¼ cup Gruyere cheese on top.
- Bake Initial Phase: Place the dish in the preheated oven and bake for 20 minutes to allow the sauce to meld and cauliflower to soften further.
- Prepare Breadcrumb Topping: While the gratin bakes, melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Add the fresh bread crumbs and cook, stirring frequently until they start to toast and turn golden brown. Remove from heat.
- Add Breadcrumb Topping and Finish Baking: After the initial 20 minutes of baking, remove the gratin from the oven and sprinkle the toasted breadcrumbs evenly over the top. Return to the oven and continue baking for about 5 more minutes until the topping is golden brown and the cheese sauce is bubbly.
- Rest and Serve: Remove from the oven and let the gratin cool for 15 minutes before serving, allowing it to set for easier slicing and enhanced flavor.
Notes
- Make sure to drain the cauliflower well after boiling to prevent the gratin from becoming watery.
- Use fresh bread crumbs for a crispier topping or substitute with panko crumbs if preferred.
- Gruyere can be substituted with Emmental or a mild Swiss cheese if unavailable.
- Letting the dish rest after baking helps it firm up for cleaner portions.
