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4.8 from 24 votes

Cauliflower-Bacon Gratin

If the French celebrated Thanksgiving, I’m sure they’d find a place at the table for this cauliflower gratin recipe. Simply made, appealingly rustic, and very tasty, it can sit alongside the main course or, with a little salad (and maybe even some cranberry sauce), take the stage alone for brunch, lunch, or supper.

Prep Time
50 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
Servings: 10 servings
Calories: 225 kcal
Course: Side Dish
Cuisine: French

Ingredients

  • butter for the baking dish
  • 2 1/2 pounds cauliflower (a medium head)
  • 1/4 pound Bacon cut crosswise into slender strips
  • 1/3 cup all-purpose flour
  • 5 large eggs lightly beaten
  • 1 cup heavy cream
  • 2/3 cup whole milk
  • Salt and freshly ground pepper
  • freshly grated nutmeg
  • 3 ounces gruyere (you can use Emmenthal or even Swiss in a pinch), grated

Instructions

    Cup of Yum
  1. Adjust the oven rack to the center position and preheat the oven to 425° F (232°C). Generously butter a 2 1/2-quart ovenproof dish and place it on a rimmed baking sheet lined with a Silpat or parchment paper. (It’s not elegant and it's a tad too big, but a 9-by-13-inch baking dish works fine.)
  2. Bring a large pot of salted water to a boil. Cut florets from the cauliflower, leaving about an inch or so of stem. Drop the florets into the boiling water and cook until fork-tender, anywhere from 4 to 10 minutes, depending on the size of the florets. (Alternatively, you can steam the florets over salted water.) Drain and rinse the cauliflower florets under cold running water to cool them and pat them completely dry.
  3. While the cauliflower is cooking, toss the bacon strips into a heavy skillet, place the skillet over medium heat, and cook just until the bacon is browned but not crisp. Drain and pat dry.
  4. Spread the cauliflower in the buttered pan and scatter the bacon over the top.
  5. Place the flour in a bowl and gradually whisk in the eggs until blended. Slowly whisk in the cream and milk. Season the mixture with salt, pepper, and nutmeg and stir in about 2/3 of the cheese. Pour the mixture over the cauliflower and bacon, shaking the pan a little so that the liquid settles between the florets. Scatter the remaining cheese over the top.
  6. Bake the cauliflower-bacon gratin for about 25 minutes, or until puffed and golden and a knife inserted in the center comes out clean. If the top isn’t as brown as you’d like, run the gratin under the broiler for a couple of minutes.
  7. The gratin is best just from the oven or warm, although it can be enjoyed at room temperature, just like a quiche. You really should eat the cauliflower-bacon gratin the day it’s made, but if you’ve got leftovers, cover and refrigerate them, then let them come to room temperature or warm briefly and gently in the oven.

Nutrition Information

Serving 1portion Calories 225kcal (11%) Carbohydrates 5g (2%) Protein 9g (18%) Fat 19g (29%) Saturated Fat 10g (50%) Monounsaturated Fat 6g Trans Fat 1g Cholesterol 144mg (48%) Sodium 155mg (6%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 225

% Daily Value*

Serving 1portion
Calories 225kcal 11%
Carbohydrates 5g 2%
Protein 9g 18%
Fat 19g 29%
Saturated Fat 10g 50%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 144mg 48%
Sodium 155mg 6%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.