Cauliflower Gratin

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
Directions
Watch how to make this recipe

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.


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4.7 308
Highly recommended!  We loved this the first time I made it, and the second time I decided to try it side by side with another treasured recipe which uses cream (instead of milk, as Ina's recipe does) and has more breadcrumbs on top.  I was really impressed that Ina's was just as good as the others (they're all great).  It is creamy, delicious, with amazing flavors.  Will be made many many times throughout the years in our house!<br /> item not reviewed by moderator and published
Divine and delicious.  One of the Contessa's best.  I always make this for holidays. item not reviewed by moderator and published
Great recipe, I only wonder how many calories per serving?? <div>I'm surprised some people eat this as a side dish! </div> item not reviewed by moderator and published
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
I used 1 3/4 cups canned Golden Star brand coconut milk (just coconut &amp; water - no additives whatsoever) plus 1/4 cup organic half &amp; half. Then added about 1 cup chopped onion &amp; 2 minced garlic cloves to the milk mixture as it boiled (did not strain these out later). I didn't have gruyere so used what I had on hand which was a small amount of Mexican 4 blend cheese, mozzarella, and white cheddar. Added about 2 tbsps. of chopped parsley to the milk mixture. I did briefly cook the cauliflower before roasting. The sauce was really thick - but think that's ok - think maybe increasing the milk to 2 1/2 cups with 1/2 cup half &amp; half might be a good idea next time. Also added about 3 cups chopped rotisserie chicken into this casserole for a complete meal. Great dish! item not reviewed by moderator and published
I have made these twice and followed the recipe exactly - everyone adored them. Even people who claim the don't like cauliflower LOVED them. Great recipe. item not reviewed by moderator and published
I made this last night for the first time. I will keep this recipe forever! The following changes were made, simply due to the fact that they were what I had "on hand" (but did not change the integrity of the recipe at all): a) my cauliflower head was only 2.2 pounds, b) I used an even 3/3 butter to flour ratio, c) I used 1/2 and 1/2 vs milk, d) I used mixed cheeses of smoked gruyere, white cheddar and monterey jack, e) I used crunchy Panko instead of fresh breadcrumbs. The following step was skipped entirely - cooking the cauliflower - there is no need to cook the florets AT ALL before baking for 30 minutes. And I did make this in the early afternoon, brought to room temp, then did the toppings and baked. I probably will rarely, if ever, make a potato au gratin again - that is how much we loved this dish! One more comment - I really do think the smokey gruyere is what made this dish - next time if I do not have it on hand, I will buy it for this dish-it just added a layer of flavor. item not reviewed by moderator and published
Made this for Easter dinner... none left on the plates! item not reviewed by moderator and published
I have been making this recipe for a few years. It is a family favorite. item not reviewed by moderator and published
I wanted to love this but it was almost tasteless and too watery item not reviewed by moderator and published
Simple and amazing...my favorite combination. So so good. Try it as your béchamel base for mac and cheese, as well. I've made it with cheddar and thats great too. I agree with the other reviewers, cook the flour/butter until slightly browned it gives you a nice nutty taste and no flour flavor. item not reviewed by moderator and published
This was delicious. I used broccoli instead of cauliflower and substituted cheddar for gruyere and I also steamed the broccoli. This is what I had on hand. Very easy recipe. item not reviewed by moderator and published
This was amazing!! even better the next day. My daughter doesn't eat meat, so finding a satifying dinner for her is difficult when the rest of us are eating meat. I mixed in a can of cannellini beans with the cauliflower to give it protein and everyone loved it. I would definitely make this again, next time though, just blanch the cauliflower. Also I didn't have bread crumbs, so I used panko...amazing. item not reviewed by moderator and published
Ina's recipes are always very tasty and foolproof, and this gratin is no exception! Excellent! Next time, I'll cook my cauliflower a little less. It should be somewhat al dente before baking. Keep them coming, Ina. You make me look like a rock star! item not reviewed by moderator and published
Good recipe, but I agree, it can be a little too creamy! I reduce the gruyere cheese and also boil the cauliflower for less time (keeps it slightly firm and more fresh-tasting). I also add some garlic to the sauce. item not reviewed by moderator and published
I love the concept, but this is my third time making it and I still think the sauce tastes too flour-y. I am going to try to thicken it with 2 tb spoons next time and see if it still thickens enough. Even with the overpowering flour taste it is a good and easy recipe to start with! item not reviewed by moderator and published
The taste was outstanding, but my sauce broke in the oven. Any ideas why? item not reviewed by moderator and published
Someone made this at a pot luck and i fell in love with it. item not reviewed by moderator and published
Since one of my dinner guests is gluten-free, I used cornstarch instead of flour to thicken the white sauce. This dish was a big hit at my dinner party. Everyone wanted this recipe. Delicious!!! item not reviewed by moderator and published
To Chef#1208230, yes, you can make this ahead, unbaked. I used a 2 lb. cauliflower but I kept the rest of measurements the same. I find using equal parts of flour and butter is preferable over using a higher ratio of flour to butter as is used here. The reason being that the béchamel sauce gets too thick and gloppy and when you add cheeses, moreso. I like the 4-4-2 ratio...4 Tbs butter, 4 Tbs flour, 2 cups of milk. Otherwise, nice recipe. item not reviewed by moderator and published
can I make this ahead? If so, baked or unbaked. item not reviewed by moderator and published
We all love this dish, particularly my daughter. This year Thanksgiving will be at her house. I asked her what I should bring, and of course, she said Cauliflower Gratin. W item not reviewed by moderator and published
Made this tonight with sharp cheddar and mixed some broccoli in. (Mom version) I tried Ina's homemade Mac and cheese last week and it was the same cheese sauce and perfect. No fail cheese sauce! Tonight I paired it with cayenne fried chicken and mashed potatoes, the cheese sauce was a nice mix beside the potatoes. I do plan on trying the gruyere but it's expensive! I did blanch the veggies and didn't have the mushy problem some others have, I left out the breadcrumbs and topped with more cheese... Try this recipe however you feel, it's impossible to screw it up;) item not reviewed by moderator and published
Fabulous! The best cheesy cauliflower cassrole ever! I made this with Comte instead og gruyere and it was awesome. If you want a rich cheesy deliious cauliflower casserole, this is it! item not reviewed by moderator and published
It was delicious. Would definitely make this again. item not reviewed by moderator and published
It was okay for me. I will make it again but I would like to know what made mines watery. I used fresh cauliflower and followed the directions. Did anyone else experience this, if so I would like to know what changes you made. item not reviewed by moderator and published
This is a great dish. Very rich and cream. item not reviewed by moderator and published
It smells as good as it tastes...........even the next day chilled!! item not reviewed by moderator and published
really really good side dish. when I was making it the roux didn't completely melt into the hot milk so I didn't think it was going to turn out. in the end, when everything is baked together, it doesn't make a difference. my husband mistakenly bought smoked gruyere, but it still worked really well. I think next time I might add a dash of garlic powder into the sauce. item not reviewed by moderator and published
This was very tasty. My guests loved it. item not reviewed by moderator and published
I loved this and I am not a super big fan of cauliflower. I had some broccoli that I needed to use up. I cooked that first for several minutes and then the cauliflower and mixed them together. Tasty! item not reviewed by moderator and published
This was so yummy and looked so pretty when it came out of the oven. Thank you Ina for the great recipe. Will definetely be making this again. item not reviewed by moderator and published
Using a fresh head of cauliflower is the way to go. Make this to the specifications, and you will have a very good side dish to compliment any dinner. Great flavor - the gruyere is the way to go. item not reviewed by moderator and published
I made it for a New Years Eve party. Made it the night before and put it in the fridge. Warmed it up right before. Had multiple guests tell me it was amazing and the two 9x13 pans were gone in no time. I followed the directions exactly. If you decrease the amount of flour to 2 Tbs it will be too runny. You will have to make another cold roux and add it to the hot milk/roux mixture to thicken it up. If it has a few small lumps don't worry about it because once you add the cheese you won't even notice. item not reviewed by moderator and published
The cauliflower gratin is fantastic and easy to make. Everyone had seconds. item not reviewed by moderator and published
Delicious! I assembled this the day before my NYE dinner party then just took it out of the fridge and cooked it. item not reviewed by moderator and published
Unfortunately, you won't ever have any leftovers of this dish :- item not reviewed by moderator and published
Made this twice and everyone asked for the recipe.Very easy loved it! item not reviewed by moderator and published
I've made this several times to rave reviews. Tonight I added chunks of ham. With a salad, that was a fantastic meal! item not reviewed by moderator and published
Absolutely delicious. I made it exactly as Ina prescribed, and it was so good. Even the "I don't care for cauliflower" crew loved it. Thanks, Ina, for another winner! item not reviewed by moderator and published
Delicious! A new family favorite. My husband who has never been fond of cauliflower went back for seconds. item not reviewed by moderator and published
Made this several times and my husband ate it which is surprising since he says he only likes cauliflower raw....I do not have a store that carries Gruyere cheese...how I miss Hickory Farms stores that use to carry fresh cut cheese. I used monterey jack once and regular swiss cheese on another occasion. item not reviewed by moderator and published
I tried this last thanksgiving just to see what it tasted like even though I am not a big fan of cauliflower. It was such a huge hit that I was asked to bring it again this year where two different people asked for the recipe. A definite winner. item not reviewed by moderator and published
I love Ina so much! She nails it every time! This was a hit with my whole family. I made it for a special birthday dinner and it was delicious. I've even been asked to make it for a holiday party already! item not reviewed by moderator and published
Tasty! I will definitely make it again. item not reviewed by moderator and published
Excellent item not reviewed by moderator and published
Best way to eat cauliflower...EVER! item not reviewed by moderator and published
Fantastic! Really easy and the perfect complement to grilled steak. We made a few changes. We used smoked gruyere rather than plain, we used spiced bread crumbs rather than plain and lastly, we added a 1/2 tsp of Coleman's mustard powder. All of those changes added subtle flavours that really worked well together. I highly recommend using the smoked gruyere. That was phenomenal! We used mostly orange-coloured cauliflower with a bit of the purple cauliflower mixed in to give it visual appeal. Overall; fast, easy and fantastic. This is now in our recipe rotation. Highly recommended. item not reviewed by moderator and published
This dish was amazing and I am so glad I tried it!! It will easily make it's way into my rotation! item not reviewed by moderator and published
This was an excellent recipe! Will definatelynmake this again. One thing I would change would the topping, somewhat plain. Maybe crumbled Ritz crackers next time! item not reviewed by moderator and published
Excellent. Only made 2 subs: cinnamon for nutmeg and Panko for fresh breadcrumbs. True keeper. item not reviewed by moderator and published
Really really good. I will say that I didn't follow the recipe to the T... I know how I like to make a Bechamel, so I did that. I added the cheese without measuring it either... just bought some cheese and added it into the Bechamel, heavy on the nutmeg because we love nutmeg. I also mixed the cauliflower with the sauce instead of layering it and I used Panko and EVOO instead of breadcrumbs and butter. It came out wonderful! I have seen some reviews that indicate that the cauliflower got too mushy... we were trying to find a replacement for potato gratin, so the fact that the cauliflower got mushy was good for us, consistency was more like potatoes. I would recommend this for anyone trying to replace potatoes in their diet, you really get that potato-ey consistency. item not reviewed by moderator and published
Very good ~ took some short cuts. Didn't have whole milk, so skim was kind of watery but overall tasty! Probably could use half &amp; half, will definitely save and try again! item not reviewed by moderator and published
This was outrageously delicious! I didn't have milk so I used a combination of chicken stock (left over from the Company Pot Roast I was making and heavy cream...yes, rich, but so good! item not reviewed by moderator and published
love it, but too watery and very cheesy. will make again but discard the sauce. too fatty. item not reviewed by moderator and published
Another winner from Ina. I personally skipped blanching the cauliflower as I prefer my vegetables to be a little more firm and frankly I can't imagine it ever needing it. They were still tender and cooked through after 35mins in the oven. I additionally omitted the breadcrumbs and additional butter on top and just used a bit more cheese. I don't think the dish needed any extra, but if you want a crunchier top then I would use them. Perfect side dish (if not a little rich for a winter evening. item not reviewed by moderator and published
I just made this dish and its so easy and delicious. Thank you for the recipe item not reviewed by moderator and published
This is sooooo yummy. I added a bit more cauliflower to reach 3 lbs. I used some half and half in place of milk. item not reviewed by moderator and published
This recipe was delicious! We did not have gruyere cheese on hand so we used pepper jack instead. I will definitely be making this again! item not reviewed by moderator and published
This recipe was delicious and easy to make. item not reviewed by moderator and published
This was AWESOME...wow, Ina. Wow. Guilty comfort food--I'd eat this over mac 'n cheese any day, and I'm from Wisconsin--so that's saying something. item not reviewed by moderator and published
Used advice from reading reviews and made a few changes, and this dish was absolutely delish! Did not cook cauliflower, just threw it in the casserole dish. Also used an aged wisconsin white cheddar cheese in place of gruyere. Love the Barefoot Contessa! item not reviewed by moderator and published
I have never been disappointed by one of Ina's recipes. Don't make substitutes for the parmesan and gruyere - no way the dish will be the same without them. Same for the nutmeg - don't omit - it was the icing on the cake! Not necessarily inexpensive to make due to the cost of the cheeses, but will definitely impress your dinner guests. item not reviewed by moderator and published
SOOO GOOD!!!!!!!!!!!!!! item not reviewed by moderator and published
Very tasty for Cauliflower, my son even eats it! item not reviewed by moderator and published
Delicious and easy. I made this for a lazy Saturday at home lunch as the main dish (no sides. We split it among 4 people and it gave each a generous helping. Didn't have Gruyere on hand so I used sharp cheddar instead. Worked wonderfully. Will make again. item not reviewed by moderator and published
Very yummy! Makes a lot. I would probably 1/2 next time. Would be great with beef tenderloin, steak or some other meat. item not reviewed by moderator and published
I have been wanting to make this recipe for over 5 years now and finally got the chance on Christmas day. As the recipe is written, I cannot fathom how it is receiving a 5-star rating from just about everyone. There are two major flaws. The first is overcooked cauliflower. Why does Ina have us blanch the cauliflower for 5 or 6 minutes then bake another 30 minutes in the oven? The result is cauliflower mush. Trust me. Do NOT blanch the cauliflower. The second is the bechamel sauce. It should be made from equal parts butter &amp; flour or even slightly more butter than flour. Why does the recipe call for a 2:3 butter/flour ratio? The resulting sauce was super thick and had an overpowering flour flavor. I'm giving it only 2 stars because, although it tasted great, the mushy cauliflower and overly thick sauce made the texture unappetizing. I would make it again, but only with the changes I've mentioned. item not reviewed by moderator and published
Very delicious and easy to make. I made this as a side for Thanksgiving and everyone gushed about how much they like it. I can't find Gruyere where I live so I substituted mozzarella. To be honest, I was too lazy to make fresh bread crumbs and melt additional butter to drizzle over the top, so I skipped both steps. It still turned out very yummy. I will definately be making this again! item not reviewed by moderator and published
Easy to prepare and, oh so tasty. Truly an elegant side dish and everyone commented on how much they enjoyed it. Will always include it on my Christmas table, right next to the standing rib roast. item not reviewed by moderator and published
This is my staple dish that I bring to both Thanksgiving and Christmas Dinner (different sides of the family. I prepare the cauliflower with sauce the night before, and refrigerate. I food process the breadcrumbs and store in a plastic baggie. Bring it to the hostess' house, pop it in the oven and add the breadcrumbs at the end according to the directions. It is always a hit, and although the guryere is expensive it is worth it! Such an amazing prepare-ahead dish, definately bring this or make this for your Thanksgiving dinner, you won't be disappointed! item not reviewed by moderator and published
Absolutely delicious. Next time I make this I'm going to cut back a little on the nutmeg and add some more cheese in the sauce and on top. I did not drizzle the butter on top and did not feel that the dish was lacking in flavor without it. item not reviewed by moderator and published
VERY GOOD! WOULD MAKE AGAIN SOMETIME. HAPPY COOKING TO ALL! item not reviewed by moderator and published
Super easy, and super delicious! Would be a great addition to a holiday menu. And I think this is a very easy way to impress guests! item not reviewed by moderator and published
I made this recipe last Thanksgiving. Sorry for the late review. I followed the directions Ina gave. It was a BIG hit!! I thought it was excellent. I'm planning on making it again this Thanksgiving to take to my siter-in-law's house. I'm wondering, as a time saver, if I could use frozen cauliflower (par cooked as a time saver? Has anyone tried doing this? item not reviewed by moderator and published
i am a newlywed and have enjoyed testing different side dishes to incorporate more veggies... this is a big hit and my picky husband loved it! I used half the butter (so much cheese, it didnt need it I would have liked to have used a less expensive cheese (i spent about $20 and the cheeses but nothing is quite as good as the gruyere. I did not have nutmeg, but used some paprika on top for color and it was just fine. I also added some panko on top for crunch. It also reheats very well. Popped in micro for about 30 sec and put in toaster oven to crisp up. FAB item not reviewed by moderator and published
This was great for a veggie dish and my son ate cauliflower for the first time where he actually enjoyed it! Steam cauliflower to retain nutrients more and next time I may add a bit more parmesan - maybe layer it to give it a more cheesy flavor. item not reviewed by moderator and published
Simply idiot-proof. I used swiss cheese and parmesan as that it what I had on hand. I also substituted French's french fried onions crumbled in place the bread crumbs. Gave an interested little "kick". Hubby loved this. I also thought it was quite tasty but I don't normally eat food this rich. Straight up steamed cauliflower is more than enough for me. But for people who enjoy richer cuisine, this will surely please. The taste was not over-powering so it would be a great accompaniment for a protein that has a very pronounced flavor in place of "ho-hum" mashed potatoes. item not reviewed by moderator and published
Absolutely divine! I used a mix of cauliflower and baby yukon gold potatoes and put them in tiny 4 oz ramekins so everyone had their own piece of crusty heaven. The presentation of the tiny ramekins looked great on the plates. I found that buying a hunk of gruyere at the deli counter was half the price of buying a block in the cheese case. The smokiness of the cheese really made the dish. I also used panko instead of bread crumbs since that was what I had. Pared this with pan seared chicken breast, simple white wine pan sauce and a big green salad. item not reviewed by moderator and published
This was indeed delicious. I almost left the nutmeg out, but I am so glad I included it, as it really made the dish. Re par-boiling the cauliflower, I didn't bother. I just cut the cauliflower into small/medium florets instead of the large florets that the recipe called for, and I cooked it for 35-40 minutes instead of the original 25-30 minutes. Out of necessity, I used a combination of cheddar and mozzarella instead of gruyere. Also, I used feta instead of parmesan, and panko bread crumbs instead of fresh bread crumbs, but even with all the variations, it was tasty just the same. For those looking to reduce the calories, I mention that I used skim milk and skipped the extra two Tablespoons of butter on the topping. Didn't miss them at all. It seems to me that this is a great base recipe which could support lots of variations in cheeses, vegetables, and spices (e.g., garlic instead of nutmeg? Thanks for the great recipe, Ina! item not reviewed by moderator and published
I must say I always find Ina's recipes to be successful. This gratin is a staple for my menu now. I especially love to serve it with steak, pork chops. I like making individual gratins, they have a better crust and I love the presentation. I usually add a few more bread crumbs just because I like that extra crunch! item not reviewed by moderator and published
Ina has another winner. Our store does not sell Gruyere, so I substituted shredded swiss ("aged over 60 days").I didn't have any parmesan, and used panko instead of bread crumbs. Also eliminated salt and pepper on top (money saving in everything). So good, this was, I want to try it again following the recipe exactly and do some of the other reviewer's changes. This appears to be a very versatile recipe. item not reviewed by moderator and published
I read some of the previous reviews and was feeling a little creative so this is how I made it. Sauted onion in butter before adding flour; used brocolli and cauliflour; used cheddar and a Mexican blend of cheese and skipped the topping altogether. I ate gobbs of it. Will make again. Thank you for sharing item not reviewed by moderator and published
This was a HIT! There were no leftover, when the cauliflower was gone, my family used the sauce over their baked potato. I did used panko instead bread crumbs and I didn't boiled the cauliflower. I cut into bite size pieces and cooked for 1 hour. I was told several times that this recipe 'is a keeper'. Thanks Ina once again for a GREAT recipe. item not reviewed by moderator and published
We loved this recipe! Easy to make and so good. I'll be making this one a lot. Even planning to make it for Thanksgiving! Ina does it again! item not reviewed by moderator and published
This was the smoothest sauce, very easy to make and delicious. Even those who are not impressed having cauliflower for dinner will love it! item not reviewed by moderator and published
This recipe is great and works perfectly as the potato or pasta dish you might serve as a side dish. I made it with her stuffed fennel pork loin and it was easy and the whole meal seemed so gourmet. I dont usually like nutmeg and forgot to add it to this recipe but since i dont like it i didnt think i would care. HOWEVER it really does make a difference. Ive made ina's spinach gratin, which is very similar to this, used the nutmeg and have now learned that the nutmeg is important, adds a great depth of flavor, make sure you dont leave it out. item not reviewed by moderator and published
Very good! item not reviewed by moderator and published
This was great. I used 5 different cheeses that I had in the fridge. Thanks, Ina item not reviewed by moderator and published
Works great with cheddar cheese also. Was easy to make and everyone loved it. item not reviewed by moderator and published
This is always a winner whenever I make this for a party. Thanks Ina! 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
you have to drain the cauliflower very well I use a colander. item not reviewed by moderator and published
Toss the cauliflower in a little olive oil and roast instead of blanching. Gives incredible flavour. item not reviewed by moderator and published
My sauce was watery too, but I still loved the dish. Next time I think I will do what others said and roast the cauliflower item not reviewed by moderator and published
Awesome - so, you're reviewing a totally different dish!!! So very helpful! item not reviewed by moderator and published
Awesome - so, you're reviewing a totally different dish!!! So very helpful! item not reviewed by moderator and published
When you're at the stage with the flour and butter in the pan, you need to cook that at LEAST one full minute to get rid of the flour taste. I think that will solve your problem. item not reviewed by moderator and published
I agree... cooking the flour enough in the roux until bubbly and barely starting to lose the white color will eliminate the floury taste even if you use more flour item not reviewed by moderator and published
I find rice flour better tasting than starch as a thickener for any GF recipe. Mix it cold with liquid same as starch and in equal amounts. Tons of difference. item not reviewed by moderator and published
quick question. what ratio of butter/flour do you use? You said 4 4 2 but that is MORE flour than the recipe calls for. Recipe is 4 3 2. item not reviewed by moderator and published
The 4 is the butter which she divided, 2 for the sauce &amp; 2 for the breadcrumb topping making it a 2-3-2 ratio, I agree with Jovanna, I always use the 4-4-2 ratio &amp; it always turns out a good consistency, Good luck :) item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Side Dishes