Cauliflower Au Gratin
User Reviews
5
Cauliflower Au Gratin
Description
Cauliflower Au Gratin combines small florets of cauliflower with peeled and cubed potatoes cooked briefly until just tender. The creamy sauce is made by creating a roux with butter and flour, then whisking in warm milk until thickened. Gruyere and Parmesan cheeses add rich, nutty flavor while a touch of nutmeg imparts warmth and depth. The vegetables and sauce are combined in a baking dish, topped with panko breadcrumbs and additional Gruyere, then drizzled with melted butter to encourage browning.
Baked at 375°F, the gratin develops a tender interior with a crisp, golden topping under the broiler. Its balance of textures and comforting cheese richness make it a classic side dish that pairs well with roasted or grilled meats.
The recipe notes that nutritional information is estimated, suggesting a consideration for dietary monitoring but no specific alterations are provided.
Ingredients
- 1 ½ lb cauliflower cut into small florets, head
- 1 lb red potato peeled and cubed, or yellow potato
- 4 tablespoon butter divided
- 2 tablespoon flour
- 1 ½ c milk warm
- ½ c gruyere cheese grated
- ¼ c Parmesan Cheese grated
- ¼ teaspoon nutmeg grated
- ⅓ c panko breadcrumbs
- 1 ¼ teaspoon salt
- ¼ tap black pepper
Instructions
- Preheat the oven to 375 F.
- Bring a large pot of water to a boil. Add 1 teaspoon of salt, cauliflower florets and potatoes and cook on a medium heat for 7 minutes. Drain.
- In a medium saucepan over medium heat, melt 2 tablespoons of butter, add flour and whisk to combine. Add warm milk, stirring constantly until the sauce thickens.
- Remove pan from the heat. Add the remaining ¼ teaspoon of salt, pepper, ¼ cup of Gruyere cheese, Parmesan and nutmeg. Give it a taste and add more salt if needed.
- Transfer cauliflower and potatoes into the 8 by 11 inches baking dish. Cover with a sauce and carefully mix to combine the ingredients.
- Sprinkle Panko and the remaining ¼ cup of Gruyere on top of the gratin and drizzle with 2 tablespoon of melted butter.
- Bake for 25 to 30 minutes until vegetables are tender.Turn on the broiler and bake for 2-3 minutes until top of the gratin is golden brown.
- Serve immediately.
Notes
- This dish combines cauliflower and potatoes for a creamy vegetable gratin with a crunchy cheese and panko topping.
- Adjust salt after tasting the cheese sauce as cheese can add varying saltiness.
- Broil briefly at the end to achieve a golden brown top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 26.2g | 9% |
| Protein | 9.2g | 18% |
| Fat | 12.1g | 19% |
| Saturated Fat | 7.4g | 37% |
| Cholesterol | 35mg | 12% |
| Sodium | 642mg | 27% |
| Potassium | 708mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6.1g | 12% |
| Calcium | 160mg | 16% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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