Cauliflower and Bacon Gratin
A creamy, cheesy dish pairing tender cauliflower with crispy bacon, perfect for weeknights or holidays.
Ingredients
Main Ingredients
- 10 slices bacon, cooked and chopped Cook until crispy
- 8 cups cauliflower, cut into bite-sized pieces Blanch before adding to sauce
- 6 Tbsp flour For thickening sauce
- 3 Tbsp butter For making sauce
- 4 cups 1% milk Use light whipping cream for a thicker sauce
- 3 cups sharp cheddar cheese, plus a little more for topping Use a quality sharp cheddar
- 1 tsp nutmeg Enhances the flavor
- Salt & pepper to taste
- 3/4 cup breadcrumbs For topping
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium-high heat, cook the bacon until crispy. Drain and set aside on a paper towel.
- Bring a large pot of salted water to a boil. Add cauliflower and cook for 3 minutes. Drain well.
Sauce Preparation
- In the same pot, melt the butter. Whisk in the flour, stirring constantly until blended.
- Gradually add the milk, continuing to stir until the sauce thickens and becomes creamy.
- Remove from heat, and stir in the cheese, nutmeg, salt, and pepper.
Combining and Baking
- Add the cauliflower and bacon to the cheese sauce, tossing to combine.
- Transfer to a 9×13-inch baking dish. Top with breadcrumbs and additional cheese.
- Bake for 30 minutes or until the top is golden and bubbly.
Serving
- Garnish with fresh parsley before serving.
Notes
Let the gratin cool before storing. Refrigerate in an airtight container for up to 4 days or freeze for up to 2 months. To reheat, thaw overnight in the fridge.