Description
This Cauliflower Gruyere Gratin is a creamy, cheesy baked casserole featuring tender cauliflower florets enveloped in a rich Gruyere cheese sauce and topped with golden, crispy breadcrumbs. Perfect as a comforting side dish or a vegetarian main, it combines the nutty flavor of Gruyere with a buttery garlic cream sauce for an irresistible dish that takes about 40 minutes from start to finish.
Ingredients
Scale
Vegetables
- 1 large cauliflower head, cut into uniform florets
Cheese & Dairy
- 2 cups Gruyere cheese, grated (freshly grated preferred)
- 1 cup heavy cream
- 2 tbsp butter
Aromatics & Toppings
- 2 garlic cloves, minced
- ½ cup panko breadcrumbs
- Salt and pepper to taste
Instructions
- Prep: Preheat your oven to 375°F (190°C). Grease a baking dish to ensure the gratin doesn’t stick. Cut the cauliflower into uniform florets to allow even cooking.
- Blanch: Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5 minutes until they become tender but still hold their shape. Drain the florets thoroughly to remove excess water, which helps prevent a soggy gratin.
- Sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream and let it simmer gently for 3 minutes, stirring occasionally, until the sauce thickens slightly.
- Assemble: In the prepared baking dish, layer half of the blanched cauliflower evenly. Pour half of the cream sauce over it, then sprinkle with 1 cup of the grated Gruyere cheese. Repeat with the remaining cauliflower, sauce, and cheese. Finally, spread the panko breadcrumbs evenly on top to create a crispy crust.
- Bake: Place the assembled gratin in the oven and bake for 25 minutes. The dish should be bubbly with a golden brown crust on top. Remove from the oven and let it cool for a few minutes before serving.
Notes
- Ensure that the cauliflower florets are uniform in size for even cooking.
- Freshly grated Gruyere melts better and provides superior flavor compared to pre-shredded cheese.
- Drain the cauliflower well after blanching to avoid excess moisture in the gratin.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed nuts.
- You can prepare the cauliflower and sauce ahead of time and assemble just before baking.
