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Cauliflower Gratin
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Description
Cauliflower florets baked in a creamy Gruyere cheese sauce topped with a panko/Gruyere breadcrumb topping. Drizzled with butter to make a delicious crunch!
Ingredients
- 1 head Cauliflower
- 4 Tablespoons Butter, Divided
- 3 Tablespoons Flour
- 2 cups Heavy Cream
- 1 teaspoon Salt, Plus More To Taste
- ½ teaspoons Black Pepper, Plus More To Taste
- ½ teaspoons Nutmeg
- 1-½ cup Gruyere Cheese, Divided
- ½ cups Panko Breadcrumbs
Preparation
Preheat oven to 375º. Cut cauliflower into florets. Toss into boiling water for 5 minutes. Drain. In a separate sauce pan, melt 2 tablespoons butter and add the flour, whisking for 2 minutes. Add cream, one cup at a time, and bring to a boil. Whisk, boiling for 1 minute. Remove from heat. Add in salt, pepper and nutmeg. Stir in one cup only of the cheese.
Pour half of the sauce in the bottom of a gratin dish or 9 x 13 baking dish. Add drained cauliflower on top of the cheese. Add the remaining one-half of sauce on top of the cauliflower and spread to cover all.
In a separate bowl, dump in the panko breadcrumbs and the other one-half cup of cheese. Mix together with your fingers and sprinkle over the top of the gratin. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Melt remaining 2 tablespoons butter and drizzle over the top. Bake for 25-30 minutes or until the top turns golden brown.
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12 Comments
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Theresa DePaepe aka Mama on 3.25.2010
Fabulous – I used gluten free bread crumbs so my sister and niece could eat it. This will be on future holiday menus.
Judy on 2.12.2010
Yummy!! My husband and I thoroughly enjoyed eating. This is definitely the ” money”!! Great recipe.
akari on 2.11.2010
This was tasty but VERY rich!
The next time I make it I’m going to double the amount of cauliflower to 2 heads.
Also, the recipe left out what temp. to bake it so I baked it at 375 for 35 minutes.
It calls for 4 Tbsp. butter, divided but it doesn’t say what to do with the last 2 Tbsp. I just used 3 Tbsp. in the first step of sauce making instead.
It was delicious and I will make it again for sure!
ohjennran on 1.27.2010
This was an excellent dish. I hate to write a review if I made changes, but I dont think my changes were that great. I used 2% milk, lower the fat and that’s what I had. I used jarlsburg cheese(less expensive) and italian breadcrumbs. Since I have little ones, and I was concerned about the bold taste of the cheese, I mixed the breadcrumbs with 1/2c. romano 1/2c. parm. Tasted great. Kids loved it. Husband thought I got gourment on him. haha!
It called for 4Tbls of butter but recipe indicated 2 in the text , i just used 2 and it was fine. Should it read 4TBls to add with flour? Or do you use the other 2 with the breadcrumbs?
redruby on 1.25.2010
Very good! I used half and half instead of heavy cream, and it was still delicious.