Smoked Gruyere Cauliflower Gratin
User Reviews
5
Smoked Gruyere Cauliflower Gratin
Description
The dish features cauliflower cut into florets that are lightly steamed until fork tender. A creamy white sauce is made starting with a roux of butter and flour, then milk is gradually whisked in and thickened. Smoked Gruyere cheese and Parmesan melt into this sauce, delivering a rich, nutty, smoky flavor complemented by a pinch of freshly grated nutmeg, salt, and black pepper.
The sauce is poured over the cooked cauliflower in a baking dish. A topping made with torn sourdough bread pieces tossed in melted butter and Dijon mustard is spread over the gratin. Baking at 400°F develops a crispy golden crust that contrasts nicely with the smooth cheesy base beneath.
This gratin is suitable as a hearty vegetable side dish alongside meats or poultry. Fresh thyme garnish adds an herbal aroma to serve. The combination of textures—from soft cauliflower and creamy sauce to crunchy seasoned topping—makes this gratin satisfying and flavorful.
Ingredients
- 2 cauliflower cut into florets, medium heads
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 3 cups milk
- 1 ½ cups gruyere cheese freshly grated, smoked
- ¼ cup Parmesan Cheese finely grated
- 1 pinch nutmeg freshly grated
- salt kosher salt
- black pepper kosher salt
- 2 cups sourdough bread pieces
- 2 tablespoons butter melted
- 1 tablespoons Dijon mustard
- thyme for serving, fresh
Instructions
- Preheat the oven to 400 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
- Place the cauliflower florets in a microwave safe bowl. Add ⅓ cup of water and cover the bowl. Microwave until the florets are fork tender, about 6 to 8 minutes. Drain the water from the cauliflower bowl. Place the florets in the baking dish.
- Make the sauce! Heat the butter in a saucepan over medium heat. Whisk in the flour to create a roux. Cook for 2 to 3 minutes, until the mixture smells nutty and fragrant. Stream in the milk while whisking the entire time. Cook for 5 minutes, whisking often, so the mixture can thicken.
- Reduce the heat to low. Add in 1 cup of the grated gruyere and the parmesan. Stir until the cheese melts. Add in a pinch of salt and pepper and the nutmeg. Taste the sauce and add more salt and pepper as needed.
- Pour the sauce over the cauliflower in the baking dish.
- To make the mustardy breadcrumbs, tear the bread into pieces. Heat the butter in a nonstick skillet over medium heat. Whisk in the dijon. Add the bread pieces and toss, cooking for a few minutes until the bread is toasted and golden. Sprinkle the bread pieces on top of the cauliflower dish.
- Bake for 30 to 35 minutes, until golden and bubbly and delicious. Sprinkle with fresh thyme and serve!
User Reviews
Overall Rating
5
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