Cauliflower Gratin

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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.

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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.

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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!

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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!

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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.

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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

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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.

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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!

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This was the smoothest sauce, very easy to make and delicious. Even those who are not impressed having cauliflower for dinner will love it!

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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.