I’m excited to share my version of this rich and comforting cauliflower gratin. The tender florets are coated in a velvety cheese sauce made from gruyère and sharp white cheddar, creating a dish that feels indulgent yet approachable. I love serving it alongside roasted meats, holiday dinners, or anytime I want to elevate a simple meal.
Why You’ll Love This Recipe
I love how the cauliflower stays perfectly tender while being enveloped in a creamy, flavorful sauce. The mix of cheeses creates a beautifully balanced richness, and the golden top adds just the right amount of texture. I also appreciate that I can prepare the gratin ahead of time and simply bake it when needed, making it an ideal dish for entertaining or busy days.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2½ to 3 lb cauliflower florets
4 tablespoons salted butter (plus 2 tablespoons if using breadcrumbs)
3 tablespoons flour
1 large shallot, finely chopped (or ¼ cup finely chopped onion)
2 garlic cloves, minced
2 cups half-and-half
1 cup freshly grated gruyère cheese (plus ½ cup for topping)
1 cup freshly grated sharp white cheddar cheese (plus ½ cup for topping)
¼ teaspoon nutmeg (optional)
Salt and pepper to taste
¼ cup breadcrumbs (optional)
Directions
I preheat the oven to 375°F (190°C).
I bring a large pot of salted water to a boil and cook the cauliflower florets for 5–6 minutes, until tender but still firm. Then I drain them very well.
In a pot, I melt 4 tablespoons of butter over low heat. I add the shallots and cook for about 2 minutes. I stir in the garlic and cook for another 30 seconds.
I sprinkle in the flour and whisk for about 2 minutes to form a smooth roux.
I pour in the half-and-half while whisking, bringing it to a gentle boil. I continue whisking for about 1 minute until the sauce thickens. I season with salt, pepper, and optional nutmeg.
Off the heat, I gradually stir in 1 cup gruyère and 1 cup sharp cheddar, adding a little at a time so the cheese melts smoothly.
I fold the drained cauliflower into the cheese sauce and mix until fully coated. Then I transfer everything into a baking dish.
I top the gratin with the remaining cheeses. If I choose to use breadcrumbs, I sprinkle ¼ cup on top and drizzle 2 tablespoons melted butter over them.
I bake for 23–28 minutes, until the top is golden and the sauce is bubbling. I serve it warm or at room temperature.
Servings And Timing
This recipe makes about 6 servings.
Prep time is roughly 20 minutes, and baking time is about 24 minutes.
Variations
I can make it lighter by replacing some or all of the half-and-half with milk.
For an extra-rich version, I swap half-and-half for heavy cream.
I can change the cheese profile by using Swiss, fontina, or mozzarella instead of gruyère.
To make it gluten-free, I use a gluten-free flour blend in the roux and gluten-free breadcrumbs if I choose to add a topping.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I prefer using the oven at 350°F (175°C) until warmed through, which keeps the top crisp. The microwave works for quick reheating, though the topping may soften.
I avoid freezing the gratin because the creamy sauce can separate once thawed.
FAQs
Can I use frozen cauliflower instead of fresh?
Yes. I thaw it completely and drain off any excess moisture before adding it to the sauce.
What can I use instead of gruyère cheese?
I replace it with Swiss, fontina, or mozzarella when I want a different flavor or I don’t have gruyère on hand.
Can this be made gluten-free?
Yes. I use gluten-free flour for the roux and gluten-free breadcrumbs if I decide to add a topping.
How do I prevent the gratin from becoming watery?
I make sure the cauliflower is drained very well and ensure the cheese sauce is fully thickened before combining it with the vegetables.
Can I assemble the gratin ahead of time?
Yes. I often prepare it a day ahead, refrigerate it, and bake it right before serving.
Conclusion
I find this creamy cauliflower gratin to be a comforting, elegant side that fits beautifully into both everyday meals and special occasions. With its luscious cheese sauce, tender vegetables, and flexibility for customization, it has quickly become one of my favorite dishes to prepare and share.
Creamy Cauliflower Gratin is a rich and comforting side dish featuring tender cauliflower florets baked in a velvety cheese sauce made with gruyère and sharp white cheddar. It’s perfect for holiday dinners or cozy weeknight meals.
Total Time:44 minutes
Yield:6 servings
Ingredients
2½ to 3 lb cauliflower florets
4 tbsp salted butter (plus 2 tbsp for breadcrumbs if using)
3 tbsp flour
1 large shallot, finely chopped (or ¼ cup chopped onion)
2 garlic cloves, minced
2 cups half-and-half
1 cup grated gruyère cheese (plus ½ cup for topping)
1 cup grated sharp white cheddar cheese (plus ½ cup for topping)
¼ tsp nutmeg (optional)
Salt and pepper to taste
¼ cup breadcrumbs (optional)
Instructions
Preheat oven to 375°F (190°C).
Bring salted water to a boil. Cook cauliflower for 5–6 minutes until just tender. Drain well.
Melt 4 tbsp butter in a pot. Add shallots and cook for 2 minutes. Stir in garlic and cook 30 seconds more.
Whisk in flour and cook for 2 minutes to make a roux.
Slowly add half-and-half while whisking. Bring to a gentle boil and cook 1 minute until thickened. Season with salt, pepper, and nutmeg if using.
Remove from heat and stir in 1 cup gruyère and 1 cup cheddar, gradually.
Fold in drained cauliflower. Transfer to a baking dish.
Top with remaining cheeses. If using breadcrumbs, sprinkle over top and drizzle with 2 tbsp melted butter.
Bake for 23–28 minutes until bubbly and golden. Serve warm or at room temperature.
Notes
Ensure cauliflower is well-drained to avoid watery gratin.
Can be assembled ahead and baked when needed.
Substitute cheeses or use milk/cream to adjust richness.
Use gluten-free flour and breadcrumbs for a gluten-free version.
