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Creamy Cauliflower Gratin with Gruyere and Garlic

Creamy cauliflower gratin with Gruyere and garlic is baked under a buttery panko topping until the sauce bubbles and the breadcrumbs turn golden brown. Steam the cauliflower until just fork-tender, then bake it in a rich cheese sauce for a comforting side dish.
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Prep Time 15 minutes
Cook Time 37 minutes
resting 10 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the cauliflower
  • 2.5 lb cauliflower florets, from about 2 large heads
For the cheese sauce
  • 4 tbsp butter unsalted
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.125 tsp ground nutmeg
  • 1 cup Gruyere cheese grated
For the topping
  • 0.75 cup panko breadcrumbs
  • 2 tbsp butter melted, unsalted
  • 0.5 cup Gruyere cheese grated

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 400°F.
  2. Grease a 9x13-inch baking dish.
  3. Steam the cauliflower florets in a steamer basket set over simmering water in a large covered pot for 7–9 minutes, until just fork-tender.
  4. Drain the cauliflower well.
  5. Melt the butter in a medium saucepan over medium heat.
  6. Add the garlic and cook for 30 seconds.
  7. Whisk in the flour and cook for 1 minute.
  8. Gradually whisk in the milk and heavy cream.
  9. Bring the sauce to a gentle simmer and cook for 4–6 minutes, whisking often, until thick enough to coat the back of a spoon.
  10. Remove the sauce from the heat and stir in the salt, pepper, nutmeg, and 1 cup Gruyere.
  11. Toss the panko with the melted butter and remaining 1/2 cup Gruyere.
  12. Spread the drained cauliflower in the prepared baking dish.
  13. Pour the cheese sauce evenly over the cauliflower.
  14. Sprinkle the panko mixture over the top.
  15. Bake for 20–25 minutes, until the sauce is bubbling and the topping is golden brown.
  16. Rest for 10 minutes before serving.

Notes

Drain the cauliflower well so the gratin stays creamy rather than watery. Refrigerate leftovers for up to 4 days; freezing is not recommended because the sauce may separate. For a gluten-free variation, use gluten-free flour and panko.