Description
This Cauliflower and Bacon Gratin is a rich and creamy side dish, featuring tender cauliflower baked in a cheesy sauce with crispy bacon. Perfect for holiday dinners or a comforting weeknight meal.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 6 slices bacon, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- ½ cup heavy cream
- 1½ cups shredded Gruyère cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- ¼ cup panko breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Butter a 9×13 baking dish.
- Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 4-5 minutes until just tender. Drain and set aside.
- In a large skillet, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of bacon fat in the skillet.
- Add butter to the skillet with the reserved bacon fat. Once melted, whisk in flour and cook for 1 minute.
- Gradually whisk in milk and cream, stirring constantly until the sauce thickens, about 3-4 minutes.
- Remove from heat and stir in Gruyère and Parmesan cheeses until melted and smooth. Season with salt, pepper, and nutmeg if using.
- Place the drained cauliflower in the prepared baking dish. Sprinkle cooked bacon over the top.
- Pour the cheese sauce evenly over the cauliflower and bacon. Sprinkle with panko breadcrumbs if desired.
- Bake for 20-25 minutes until bubbly and golden brown on top. Let rest for 5 minutes before serving.
Notes
For extra crunch, add the panko breadcrumbs mixed with a little melted butter before baking. This gratin can be assembled a day ahead and refrigerated; increase baking time by 10 minutes if baking from cold.
Nutrition
- Calories: 420 kcal
- Sugar: 5 g
- Fat: 32 g
- Carbohydrates: 12 g
- Protein: 22 g