Cauliflower Gratin
A satin‑smooth Gruyère Mornay envelops blanched cauliflower, creating a gratin that feels both timeless and indulgent. Studded with crisp bacon and baked to a burnished golden finish, it’s a quietly luxurious dish that rewards slow, lingering bites.
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6-8 SERVINGS
INGREDIENTS
- 8 cups cauliflower florets (approximately 1 medium head)
- 4 strips bacon
- 3/4 cup grated Gruyère cheese
- For the Mornay sauce:
- 1/4 cup salted butter
- 1/2 cup all-purpose flour
- 2 cups 2% milk
- 1/2 tsp black pepper
- 1/4 tsp freshly grated nutmeg
- 3/4 cup grated Gruyère cheese
- 1/2 tsp salt (optional)
HOW TO MAKE IT
- Preheat the oven to 375 degrees.
- In a saucepan, melt the butter over medium heat.
- Add the flour and stir with a spoon.
- Cook for 2 to 3 minutes, constantly stirring until the roux whitens.
- Add the milk and cook, stirring constantly with a whisk. Add the nutmeg, sea salt, and black pepper.
- Cook until the béchamel sauce boils and thickens. Remove from the heat. Set aside.
- Blanch the cauliflower florets in boiling salted water for about 5 minutes. Do not overcook. Drain.
- Place in 12.5-inch Staub oval gratin dish.
- In a skillet, fry the bacon over medium heat until nicely browned.
- Remove from the skillet and pat dry on paper towels. Use a sharp knife to chop bacon.
- Pour the Mornay sauce evenly over the cauliflower. Add the diced bacon.
- Sprinkle with grated Gruyère cheese.
- Bake for 20 to 25 minutes, or until the gratin is nicely browned.
- Set aside to cool for at least 10 minutes before serving.
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