Gratin of Cauliflower with Gruyere
Elevate your comfort food game with this decadent Gratin of Cauliflower with Gruyere, a side dish that's as elegant as it is satisfying. Tender cauliflower florets are blanketed in a creamy, nutmeg-kissed béchamel sauce enriched with Gruyere and Parmesan cheeses, then topped with a crisp breadcrumb and cheese crust that bakes to golden perfection. This indulgent dish combines rich, nutty flavors with sophisticated textures for a crowd-pleasing accompaniment to any meal. With simple ingredients and a bake time of just 30 minutes, it’s the ultimate blend of ease and gourmet flair—perfect for holiday feasts or weeknight dinners.
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Recipe Information
Ingredients
- 1 head (about 2 pounds) Cauliflower
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 1.5 cups Gruyere cheese, grated
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with butter or cooking spray.
Cut the cauliflower into bite-sized florets. Bring a large pot of salted water to a boil. Add the cauliflower and blanch for 4-5 minutes, until just tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour to make a roux and cook for 1-2 minutes, stirring constantly.
Slowly whisk in the milk and cream, ensuring there are no lumps. Bring to a gentle simmer and cook for 3-4 minutes, stirring frequently, until the sauce begins to thicken.
Reduce the heat to low and stir in 1 cup of grated Gruyere and the Parmesan cheese until melted and smooth. Add the nutmeg, salt, and pepper, adjusting seasoning to taste.
Place the drained cauliflower florets in the prepared baking dish. Pour the cheese sauce over the top, ensuring all the florets are covered.
In a small bowl, mix the remaining 0.5 cup of Gruyere with the breadcrumbs. Sprinkle this mixture evenly over the gratin.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let cool for a few minutes before serving. Enjoy your Gratin of Cauliflower with Gruyere!
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6694 mg | 291% | |
| Total Carbohydrate | 123.8 g | 45% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 45.9 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 2988 mg | 230% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3728 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
