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Cauliflower Gratin

Cauliflower Gratin

Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Pam / Original by Ina Garten


  • 1 (3-pound) head of cauliflower, cut into large florets
  • 4 tbsp butter, divided
  • 3 tbsp flour
  • 2 cups hot milk
  • 3/4 cup Gruyere cheese, grated, divided
  • 1/2 cup Parmesan, freshly grated
  • 1/4 tsp nutmeg
  • Sea salt and freshly cracked pepper, to taste
  • 1/4 cup plain panko crumbs
  • Fresh parsley


  • Preheat the oven to 375 degrees. Coat a small baking dish with cooking spray.
  • Cook the cauliflower in salted boiling water until tender, about 3 minutes. Remove the florets from the water immediately and set aside until needed.
  • Heat two tablespoons of butter in a saucepan over medium heat.
  • Add the flour and cook, stirring constantly, for 2 minutes.
  • Add the hot milk and whisk constantly for a few minutes until boiling and thickened. Remove from the heat. 
  • Add 1/2 cup of the gruyere along with the parmesan cheese. Whisk until well combined. Add the nutmeg then season with sea salt and freshly cracked pepper, to taste. 
  • Pour 1/3 of the cheese sauce in the bottom of the small baking dish. Place the drained cauliflower on top then spread the rest of the cheese sauce on top of the florets.
  • Mix the panko crumbs with the remaining 1/4 cup of gruyere cheese until well combined.
  • Sprinkle evenly over the top of the cauliflower. Melt the remaining 2 tablespoons of butter and evenly drizzle on top of the panko crumbs. 
  • Bake for 25-30 minutes, or until the top is golden brown. Top with chopped parsley, if desired. Serve hot or at room temperature. Enjoy!