Description
This Cauliflower Au Gratin is a delicious and cheesy alternative to the classic potato gratin. Tender cauliflower florets are bathed in a rich cheese sauce, topped with a crunchy breadcrumb topping, and baked to golden perfection.
Ingredients
Units
Scale
- 1 head cauliflower, cut into florets
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups grated Gruyère cheese, divided
- 1 cup grated Parmesan cheese, divided
- 2 tablespoons unsalted butter, melted
- 1/4 cup panko breadcrumbs
Instructions
- Cook Cauliflower: Preheat oven to 375°F (190°C). Cook cauliflower florets in boiling salted water until tender-crisp. Drain well.
- Make Cheese Sauce: Melt 4 tablespoons of butter in a saucepan. Whisk in flour and cook for 2 minutes. Gradually whisk in hot milk until smooth. Bring to a boil, whisking constantly, until thickened. Remove from heat. Stir in salt, pepper, nutmeg, 1 cup Gruyère cheese, and ½ cup Parmesan cheese until smooth.
- Assemble Gratin: In a 9×13 inch baking dish, spread ⅓ of the cheese sauce. Layer cauliflower florets on top, then pour remaining cheese sauce over them. Sprinkle with remaining Gruyère and Parmesan cheese.
- Make Breadcrumb Topping: Combine melted butter and panko breadcrumbs. Sprinkle over the cheese layer.
- Bake: Bake for 30 minutes, or until golden brown and bubbly.
Notes
- Gluten-Free: Substitute all-purpose flour with gluten-free flour.
- Nutmeg: If you don’t have nutmeg, substitute with a few drops of hot sauce or a pinch of paprika.
- Variations: Add bacon bits for a smoky flavor.
- Storage: Refrigerate leftovers for up to 2 days. Reheat in the oven at 425°F (220°C) until heated through.
Nutrition
- Calories: 350kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
