Cauliflower Gratin

Total Time:
50 min
20 min
30 min

4 to 6 servings

  • 1 (3-pound) head cauliflower, cut into large florets
  • Kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup freshly grated Gruyere, divided
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup fresh bread crumbs

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

View All

Cooking Tips
More Recipes and Ideas
4.7 305
So good!!! Did not change a thing! item not reviewed by moderator and published
Love this recipe! Can't tell you how many times I've made this. Don't always have Gruyere, so most often use all Parmesan. item not reviewed by moderator and published
Everyone that has eaten this has loved it, including a few very picky kids.  We make it several times a month now and I have to double the recipe if I want leftovers (which I do!).   item not reviewed by moderator and published
This was excellent. My only complaint is that it was so good, I ate too much and felt sick to my stomach. It's EXTREMELY rich, in fact one of the heaviest side dishes I've ever made. You also have to LOVE cheese to enjoy this. One large spoonful per person would be great. I used cornstarch for the flour as I'm gluten free and it thickened nicely. I cut the recipe in half and baked it in a gratin dish. The presentation was lovely. item not reviewed by moderator and published
I followed the recipe exactly the first time, and it was excellent. Nothing watery about it, as some of the reviewers have complained. I'm suspecting the watery complaints may be related to not draining the cauliflower complete (I let mine sit in a colander for 30 minutes) or eating the dish too soon (I let it it for 15 minutes, so that everything would be fully set. I always try to follow the recipe closely the first time out and review that recipe, rather than something that I have changed a lot. That said, the original recipe is fantastic. But, I have made it with a few changes at other times. For instance, I've used panko, rather than fresh bread crumbs, which gives it a nice crunch. I've also added chopped ham, which was excellent. The original vegetarian dish is filling enough to be a main dish. Just add a green salad, and you will be satisfied! item not reviewed by moderator and published
Excellent recipe. I made this last night. I steamed my cauliflower and followed the recipe exactly. A wonderful dish. item not reviewed by moderator and published
We didn't care for this recipe. Also, a 3 lb cauliflower cut into large florets will NOT fit into an 8 1/2 x 11 baking dish. A 1.5 lb cauliflower will barely fit into it. item not reviewed by moderator and published
The recipe is great, good flavors. I didn't have Gruyere so used a quality sharp cheddar and since I had some broccoli I added that. The cheese sauce was beautiful going in the oven but it broke!! Do you think the broccoli caused this. I'll try this again but with Gruyere and no broccoli. item not reviewed by moderator and published
Bravo Ina! I made a large batch for my family reunion and it was a hit. This dish was rich, elegant and easy to make. The recipe was well thought out. I did end up adding more Gruyere cheese because I had extra and love cheese. item not reviewed by moderator and published
Very good and very easy. I was making a small dish for just 2 people, so I saved half of the sauce mixture for another time. I didn't have gruyere.....used a cheddar/monterey jack blend. I don't like boiled cauliflower, so I roasted it instead. All in all, a nice and easy side. item not reviewed by moderator and published
Fits into my same size dish just fine. Great tasting dish! item not reviewed by moderator and published
I am not sure that is what happened, but pre-grated packaged cheese cause the sauce to separate because of added stabilizers to keep cheese from sticking to itself. For any cheese sauce and mac and cheese, grate your own cheese no matter what kind. That happened to me and I researched it. Since then my sauces are creamy and smooth after baking. item not reviewed by moderator and published
I had the same thing happen to mine and I followed the recipe exactly. Grated my own cheese (both kinds). It tasted great, but the sauce was way thin and watery on the bottom. I'm wondering if you don't put that layer of sauce on the bottom if it would work better. item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Side Dishes