There’s something magical about taking simple ingredients and turning them into a show-stopping side dish. Cauliflower Gratin with Gruyere is cozy, creamy, and unapologetically indulgent—a dish that feels both comforting and elegant all at once. Inspired by my love for French cuisine, this gratin is the perfect balance of velvety cheese sauce and tender roasted cauliflower. It’s the kind of recipe that brings smiles to the table, whether it’s a weeknight family dinner or a sophisticated gathering with friends.
If you’re looking for a side dish that’s equal parts hearty and sophisticated, this gratin will steal the show every time!
Why You’ll Love This Recipe
- Rich and Creamy: Made with Gruyere cheese for that nutty, buttery flavor you can’t resist.
- Make-Ahead Friendly: Perfect for prepping ahead of time for stress-free entertaining.
- No-Fail Elegance: This dish is simple enough for everyday cooking yet fancy enough for the holidays.
Ingredients Breakdown
Essentials
- Cauliflower: One large head, broken into bite-sized florets. Fresh is best, but frozen works if you’re in a pinch—just thaw and pat dry first.
- Gruyere Cheese: The star of the dish. Its nutty and slightly sweet flavor takes this gratin to the next level. Can’t find Gruyere? Sub with Swiss or Jarlsberg.
- Cream: Heavy cream creates the luscious, velvety sauce. You can substitute half-and-half for a slightly lighter version.
- Butter and Flour: These are the base for the roux that thickens the sauce.
- Nutmeg: Just a pinch to bring subtle warmth and depth to the dish.
Pro Tips
- Shred your cheese at home! Pre-shredded cheese often contains anti-caking agents, which can make your sauce less creamy.
- For a touch of extra flavor, consider adding a splash of white wine to the cheese sauce.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set aside.
- Steam or blanch the cauliflower florets for about 5 minutes until just tender but still firm. Drain well.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour to make a roux and cook for 1–2 minutes.
- Gradually whisk in 1 cup of heavy cream, ensuring there are no lumps. Cook, stirring often, until the sauce thickens, about 3–4 minutes.
- Remove from heat and stir in 1 1/2 cups shredded Gruyere cheese until melted. Add a pinch of nutmeg, and salt and pepper to taste.
- Arrange the cauliflower florets in the prepared baking dish. Pour the cheese sauce over the top, ensuring every floret is coated.
- Sprinkle an additional 1/2 cup of shredded Gruyere over the top, followed by 1/4 cup of breadcrumbs for a golden crust.
- Bake in the preheated oven for 25–30 minutes, until bubbly and golden on top.
Chef’s Tips and Tricks
- Make It Ahead: Assemble the gratin the day before and refrigerate. Just bake it when ready to serve!
- Breadcrumbs: Use panko for extra crunch, or skip them altogether for a gluten-free version.
- Don’t Skip the Draining: Ensure the cauliflower is well-drained after steaming to avoid a watery gratin.
Recipe Variations and Serving Suggestions
- Add Protein: Toss in cooked bacon bits or diced ham for a hearty variation.
- Herby Twist: Sprinkle with fresh thyme or parsley before serving for a pop of color and flavor.
- Pairing Suggestions: Serve alongside roast chicken, a juicy steak, or as part of a vegetarian spread with a crisp green salad.
FAQs
Can I freeze cauliflower gratin?
Yes, but freezing may slightly affect the texture. To freeze, cool completely, then cover tightly and store for up to 2 months. Reheat in the oven directly from frozen at 350°F until completely warmed through.
How do I reheat leftovers?
Cover with foil and bake at 350°F for 15–20 minutes, or until heated through. If you like a crisp top, uncover for the last 5 minutes.
Can I use another cheese?
Absolutely! Sharp cheddar, Parmesan, or a mix of your favorite cheeses work beautifully in this recipe.
Printable Recipe Card
Coming soon to our recipe cards—stay tuned!
I can’t wait for you to try this cauliflower gratin with Gruyere! When you do, snap a photo and share it with me using #TheKitchensAid. I love seeing your creations and how you make each dish your own!
