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Cauliflower Gratin
Cauliflower Gratin
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulgent cauliflower gratin with Gruyere cheese, leeks, and buttery breadcrumbs topping.
Ingredients:
  • 1 head cauliflower, cored, broken into bite-sized florets (see How to Cut and Core Cauliflower )
  • 2 medium-small leeks, cleaned, halved lengthwise, sliced into 1/4-in thick slices, white and light green parts only, about 2 cups
  • 2 tablespoons all-purpose flour
  • 1 1/3 cups milk
  • 4 ounces Gruyere cheese, grated
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/8 teaspoon grated nutmeg
  • 1 teaspoon salt
  • Black pepper
  • Topping:
  • 1 1/2 cups fresh breadcrumbs (3 slices sandwich or rustic bread, pulsed in a food processor)
  • 1 tablespoon butter
  • 1/4 teaspoon salt
Instructions:
  • In a medium saucepan over medium heat, melt butter. Cook sliced leeks gently until completely softened, about 8 to 10 minutes.
  • Steam the cauliflower until al dente: Place cauliflower florets in a steamer basket over an inch of boiling water in a saucepan. Cover and steam for 3 to 4 minutes to remove the rawness without making it tender. Remove from heat and set aside.
  • Create a roux by combining 2 tablespoons of flour with the leeks and butter. Cook for a minute or two. Gradually pour in the milk, stirring constantly to ensure a smooth texture. Simmer gently until the sauce thickens, stirring consistently.
  • When the sauce thickens enough to coat the back of a spoon, fold in 3 ounces of shredded cheese, along with thyme, nutmeg, and salt, reserving the remaining cheese for the topping.
  • Preheat oven to 400°F.
  • Pour the leek and cheese sauce over the cauliflower in the buttered gratin dish, sprinkle with remaining cheese, and bake for 25 minutes after layering the lightly steamed cauliflower florets.
  • Toast the breadcrumbs by melting 1 tablespoon of butter in a small sauté pan over medium-high heat. Cook the fresh breadcrumbs in the melted butter for 4 to 5 minutes until they are lightly browned. Season with 1/4 teaspoon of salt and a sprinkle of pepper. Take off the heat.
  • After 25 minutes of baking the gratin, sprinkle it with toasted breadcrumbs and bake for an additional 5 minutes.

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