Golden baked cauliflower gratin, the dish of October
Ingredients · Servings 6
- 1.2 kg Cauliflower
- 70 g Butter
- 50g Flour
- 75 cl Milk
- 70g grated Gruyère cheese
- 1 pinch of nutmeg
- Chives
Method · 1 h 10 min
- Preheat the oven to 210°C (410°F). While it's preheating, remove the leaves and green parts of the cauliflower, then cut it into small, even florets to ensure even cooking. Bring a large pot of salted water to a boil, then cook the florets for about 15 minutes, until tender but still firm. Drain them thoroughly to prevent them from releasing too much water into the gratin, then keep them warm in a covered dish.
- In a saucepan, melt 50g of butter over low heat without letting it brown. Add the flour all at once, then immediately stir carefully to form a smooth, homogeneous roux. Gradually pour in the cold milk, whisking or stirring constantly to prevent lumps. Season with salt, pepper, and nutmeg, then let it thicken gently for about ten minutes. When the sauce has become creamy, stir in half of the grated Gruyère cheese and the chopped chives.
- Add the well-drained cauliflower florets to the still-warm béchamel sauce. Gently stir to coat each piece without crushing them, so they retain a pleasant texture. Make sure to evenly distribute the sauce, cheese, and chives so that everything is flavorful throughout the dish. This step gives the gratin its rich, creamy, and comforting character.
- Generously butter a large gratin dish with the remaining 20g of butter, making sure to coat the base and sides well to prevent sticking. Pour the cauliflower and béchamel mixture into the dish and spread it evenly. Sprinkle the remaining grated Gruyère cheese over the top to create a beautiful, golden, and delicious gratin finish after baking.
- Place the dish in the preheated oven and bake for approximately 20 minutes. Keep an eye on the color towards the end of cooking: the top should be golden brown and slightly crispy, while the inside remains soft and creamy. If necessary, bake for a few more minutes to enhance the browning. Once cooked, remove the dish from the oven and let it rest for 2 to 3 minutes so it holds its shape better when serving.
- Serve the gratin piping hot, either directly in the serving dish or in individual portions on plates. For a simple and appetizing finish, you can sprinkle some freshly chopped chives on top just before serving. This cauliflower gratin pairs beautifully with white meat, a roast, or can be enjoyed on its own with a crisp green salad for a convivial and hearty meal.
6 pers.
321/pers.
When the October chill sets in, cauliflower becomes the star of family kitchens. Our golden gratin, topped with a creamy béchamel sauce and enriched with Gruyère cheese, celebrates the tradition of comforting dishes meant for sharing. Simple, generous, and delicious, it brings young and old together around the table. Savor the season, enjoy the delicate flavor, and let yourself be carried away by the convivial spirit of this autumn classic!
