Cauliflower Gratin with Gruyere & Parmesan

Side Dishes

Cauliflower Gratin with Gruyere & Parmesan

Since it’s the season for creamy comfort food, satisfy those cravings with the Cauliflower Gratin. Tender cauliflower gets coated in a creamy cheese sauce, and for the perfect balance of salty and nutty, use both Gruyère and Parmesan. A simple thyme-seasoned crumb topping adds crunch and brings the side dish together.


6 servings

Total Time

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Preheat oven to 425°. Coat a 2-quart baking dish with nonstick spray.

Cook cauliflower in a pot of boiling salted water until crisp-tender, 23 minutes; drain, rinse with cold water, drain again.

Melt 2 Tbsp. butter in a skillet over medium-high heat. Add onions and garlic and cook until softened, 5 minutes.

Whisk in flour and cook, whisking constantly, 2 minutes. Slowly whisk in milk until thickened, 23 minutes. Add salt, black pepper, nutmeg, and cayenne. Off heat, stir in Gruyère and ¼ cup Parmesan, then stir in cauliflower until completely coated; transfer to prepared baking dish.

Melt remaining 2 Tbsp. butter, combine with bread crumbs, remaining ¼ cup Parmesan, and thyme; season with salt and black pepper. Sprinkle crumbs over gratin and bake until crumbs are golden brown and sauce is bubbly, 2530 minutes. Let gratin rest 10 minutes before serving.


To ensure tender florets, blanch them before adding them to the cheese sauce.


For the best overall flavor, freshly grate a nutmeg seed. It really enhances cream-based dishes.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 246

% Daily Value*

Total Fat 15g 23%

Saturated Fat 10g 50%

Cholesterol 45mg 15%

Sodium 422mg 17%

Carbs 15g 5%

Fiber 3g 12%

Protein 11g

*Percent Daily Values are based on a 2,000 calorie diet.

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