Cheesy Cauliflower Au Gratin with Gruyère
Of everything in my collection of sides and salads, this gratin is among the richest: steamed cauliflower florets baked under a sauce of heavy cream, butter, sharp cheddar and nutty Gruyère, seasoned with salt, pepper and a pinch of nutmeg.
The sauce needs no flour at all: the butter melts in a saucepan, the cream warms with it, and the two cheeses are stirred in until smooth. The florets get five minutes in a steamer, enough to soften them without going mushy, since they keep cooking in the oven. Drain them well, arrange them in a buttered dish and pour the sauce over so it runs down between the pieces. Fifteen to twenty minutes at 375°F gives bubbling edges and golden spots on top, and a few minutes of rest lets the sauce settle and cling.
Let the steamed cauliflower sit in a colander for a minute and pat off any surface water, otherwise the gratin turns soupy. I happen to love what nutmeg does with cream and Gruyère. A clove of minced garlic in the sauce adds depth, and a pinch of red pepper flakes or cayenne brings some heat.
PrintCheesy Cauliflower Au Gratin
Steamed cauliflower florets baked in a cheddar and Gruyère cream sauce with a hint of nutmeg.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 medium head of cauliflower, cut into florets
- 1 cup shredded cheddar cheese
- 1/2 cup grated Gruyère cheese
- 1 cup heavy cream
- 1 tablespoon butter, plus a little for the dish
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg (optional)
Instructions
- Heat the oven to 375°F (190°C). Butter a baking dish.
- Steam the cauliflower florets for 5 minutes, until tender but still firm. Drain well.
- In a saucepan over medium heat, melt the butter. Add the cream and whisk gently until warm.
- Stir in the cheddar and Gruyère until completely melted. Season with the salt, pepper and nutmeg, if using.
- Arrange the cauliflower in the baking dish and pour the cheese sauce evenly over it.
- Bake for 15-20 minutes, until bubbly and golden. Let rest a few minutes before serving.
Notes
For more flavor, add a clove of minced garlic to the cheese sauce. A pinch of red pepper flakes or cayenne in the sauce adds heat.
Frequently Asked Questions
How do I keep the gratin from turning watery?
Drain the steamed cauliflower well and pat it dry before adding the cheese sauce.
How can I make it spicier?
Stir crushed red pepper flakes or a pinch of cayenne into the cheese sauce.
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