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Cauliflower Gratin with Gruyere and Crispy Breadcrumbs

Cauliflower gratin with Gruyere is baked in a creamy cheese sauce under a crisp panko breadcrumb topping. The florets turn tender while the sauce bubbles and the breadcrumbs become golden brown.
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Prep Time 15 minutes
Cook Time 39 minutes
Resting 10 minutes
Total Time 1 hour 4 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the cauliflower and cheese sauce
  • 1 cauliflower large head (about 2 1/2 pounds), cut into florets
  • 1.5 tsp kosher salt divided
  • 6 tbsp unsalted butter divided
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg
  • 1.5 cups Gruyere cheese shredded, divided
For the crispy breadcrumb topping
  • 1 cup panko breadcrumbs

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the cauliflower and cheese sauce
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Bring a large pot of water to a boil and add 1 teaspoon of the salt.
  4. Add the cauliflower and cook for 4 to 5 minutes, until just barely tender.
  5. Drain the cauliflower well.
  6. Melt 3 tablespoons of the butter in a medium saucepan over medium heat.
  7. Whisk in the flour and cook for 1 minute.
  8. Gradually whisk in the milk and simmer, whisking often, for 4 to 6 minutes, until the sauce thickens.
  9. Whisk in the remaining 1/2 teaspoon salt, the pepper, and nutmeg.
  10. Remove the saucepan from the heat.
  11. Stir in 1 cup of the Gruyere until melted.
  12. Arrange the drained cauliflower in the prepared baking dish.
  13. Pour the cheese sauce over the cauliflower, turning the florets gently to coat.
Add the topping and bake
  1. Melt the remaining 2 tablespoons butter.
  2. Toss the butter with the panko.
  3. Scatter the panko mixture and the remaining 1/2 cup Gruyere evenly over the cauliflower.
  4. Bake for 25 to 30 minutes, until the sauce is bubbling and the breadcrumbs are golden brown.
  5. Let the gratin rest for 10 minutes before serving.

Notes

Drain the cauliflower well so the gratin stays creamy rather than watery. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the sauce may turn grainy. For a gluten-free variation, use gluten-free flour and gluten-free panko.