Description
This cauliflower gratin features tender florets enveloped in a rich cheese sauce, topped with a golden, crispy breadcrumb layer, making it an irresistible dish for any occasion.
Ingredients
Scale
- 1 large head of cauliflower (about 2 lbs), cut into bite-sized florets
- 1 cup heavy cream
- 1 cup Gruyère cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1 cup panko breadcrumbs
- 3 tbsp butter, melted (for greasing and topping)
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with 1 tablespoon of melted butter.
- Prepare the Cauliflower: Steam the cauliflower florets lightly until just tender (about 5 minutes). Drain and set aside.
- Make the Cream Mixture: In a saucepan over medium heat, combine heavy cream, minced garlic, salt, and pepper. Stir in half of both the Gruyère and Parmesan cheeses until melted and smooth.
- Assemble the Dish: Layer the steamed cauliflower in the greased baking dish. Pour the creamy cheese mixture evenly over the cauliflower and sprinkle with remaining Gruyère and Parmesan cheeses.
- Add Breadcrumbs: In a bowl, mix panko breadcrumbs with remaining melted butter and sprinkle over the top of the cheesy layer.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes or until bubbly and golden brown on top.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 70mg
Keywords: For added flavor, consider incorporating sautéed mushrooms or spinach into the gratin. Feel free to experiment with different cheeses like Swiss or cheddar for varied taste profiles. Allow the gratin to rest for a few minutes after baking to enhance flavors before serving.