This Cauliflower Au Gratin is my top pick for holiday tables and Sunday dinners. It’s creamy, perfectly seasoned, and irresistibly golden on top.
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Why This Recipe Stands Out
This Cauliflower Au Gratin is my favorite cozy side when I want something creamy, cheesy, and full of texture. Here’s why it always earns a spot on the table:
- Tender Veggies in a Cheesy Sauce: The mix of cauliflower and potato makes every bite satisfying without feeling too heavy. It reminds me of my Leek and Potato Gratin, where the creamy texture really shines.
- Golden and Crisp on Top: That bubbly Gruyere and panko topping finishes it with a perfect crunch. I use the same technique in my Cheesy Potatoes and Zucchini Au Gratin for that golden-brown finish.
- Comforting but Elegant: It’s rich enough for the holidays but simple enough for weeknights. I get that same feel from my Potato Rosti with Parmesan and Goat Cheese, which turns humble ingredients into something special.
- Pairs with Everything: This works with roast chicken, steak, or as the centerpiece for a vegetarian meal. I love serving it alongside earthy mains like Fried Chanterelle Mushrooms and Potatoes, where both dishes complement each other.
Key Ingredients
- Cauliflower – Mild and tender, cauliflower adds a light, slightly nutty base that soaks up the creamy cheese sauce beautifully.
- Potatoes – Creamy and hearty, cubed potatoes provide substance and comfort, making the gratin extra satisfying.
- Butter – Used for both the roux and the topping, butter brings richness and helps create that golden, crispy finish.
- Flour – Whisked with butter to make a roux, flour thickens the sauce into a luscious, velvety base.
- Warm Milk – Smooth and mild, warm milk forms the creamy body of the béchamel, binding the cheese and spices together.
- Gruyère Cheese – Buttery and nutty, Gruyère melts beautifully and adds depth and elegance to the gratin.
- Parmesan Cheese – Sharp and salty, Parmesan layers in extra savory flavor and crisps up perfectly on top.
- Nutmeg – Just a pinch of nutmeg adds warmth and subtle spice that enhances the creamy cheese sauce.
- Panko Breadcrumbs – Light and crispy, panko creates a crunchy golden topping that contrasts with the soft vegetables below.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Cheese Options: Gruyere brings a nutty richness, but white cheddar, fontina, or mozzarella can be used depending on what's in your fridge. Parmesan can be replaced with Pecorino Romano for a saltier finish.
- Milk Alternatives: Whole milk creates a creamy sauce, but unsweetened almond milk, oat milk, or a dairy-free half-and-half can be used to make it lactose-free.
- Breadcrumb Topping: Panko gives a crisp topping, but crushed crackers, regular breadcrumbs, or gluten-free crumbs can be used based on your preference.
How to Make Cauliflower Au Gratin
Step 1: Preheat oven to 375°F.
Step 2: Boil cauliflower and potatoes in salted water for 7 minutes. Drain and set aside.
Step 3: In a saucepan, melt 2 tablespoon butter over medium heat. Whisk in flour, then add warm milk and stir until thickened.
Step 4: Remove from heat. Stir in ¼ teaspoon salt, pepper, ¼ cup Gruyere, Parmesan, and nutmeg. Adjust seasoning to taste.
Step 5: Transfer cauliflower and potatoes to an 8×11-inch baking dish. Pour sauce over and gently mix.
Step 6: Top with Panko, remaining ¼ cup Gruyere, and drizzle with 2 tablespoon melted butter.
Step 7: Bake for 25–30 minutes, until vegetables are tender.
Step 8: Broil for 2–3 minutes until top is golden.
Step 9: Serve immediately.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Cauliflower Au Gratin
Potato Dishes
- Crispy Smashed Red Potatoes with Garlic and Dill are a fun, textural contrast to the creamy gratin. Their crispy edges and herby flavor make them an ideal match.
- It also goes great with Mashed Potatoes with Crème Fraîche, offering a smooth, tangy companion to the Gruyère and Parmesan flavors in the gratin.
Vegetable Sides
- Best Ever Skillet Green Beans are a crisp, savory side that cuts through the richness of the dish. Their garlicky bite and tender snap pair perfectly with the soft, cheesy bake.
- It also goes great with Roasted Fall Vegetables, which bring earthy sweetness and caramelized edges that balance the creamy cauliflower and potato base.
Frequently Asked Questions
Red or yellow potatoes are both great choices because they hold their shape well after boiling. They offer a creamy texture without turning mushy, which pairs nicely with the cauliflower.
Yes, parboiling ensures that both the cauliflower and potatoes become fully tender when baked. It shortens the oven time and gives the gratin a perfect texture.
Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave until warmed through. For best texture, reheat in the oven to keep the topping crisp.
More Cauliflower Recipes You'll Enjoy
- Buffalo Cauliflower Tacos - These Buffalo Cauliflower Tacos are the perfect balance of spicy, tangy, and crunchy. This recipe is great for vegetarians, but be warned, even the most devoted carnivores will find it hard to resist the amazing flavors in these tacos!
- Curried Cauliflower Tomato Soup - This Curried Cauliflower Soup is all about comforting flavors and good-for-you ingredients. It’s easy to make, vegan, gluten-free, and sure to warm you up from the inside out.
- Cauliflower Cakes - Healthy, crispy and delicious cauliflower cakes with feta cheese and dill pickle sauce are loaded with flavors and good for you ingredients.
- Vegan Cauliflower Salad - Vibrant, healthy, and delicious Creamy Cauliflower Salad With Cucumber And Corn is going to be on repeat this summer. So easy to make.
Recipe
Cauliflower Au Gratin
Ingredients
- 1 ½ lb cauliflower head cut into small florets
- 1 lb potatoes, red or yellow peeled and cubed
- 4 tablespoon butter divided
- 2 tablespoon flour
- 1 ½ c warm milk
- ½ c Gruyere cheese grated
- ¼ c Parmesan cheese grated
- ¼ teaspoon grated nutmeg
- ⅓ c Panko breadcrumbs
- 1 ¼ teaspoon salt
- ¼ tap pepper
Instructions
- Preheat the oven to 375 F.
- Bring a large pot of water to a boil. Add 1 teaspoon of salt, cauliflower florets and potatoes and cook on a medium heat for 7 minutes. Drain.
- In a medium saucepan over medium heat, melt 2 tablespoons of butter, add flour and whisk to combine. Add warm milk, stirring constantly until the sauce thickens.
- Remove pan from the heat. Add the remaining ¼ teaspoon of salt, pepper, ¼ cup of Gruyere cheese, Parmesan and nutmeg. Give it a taste and add more salt if needed.
- Transfer cauliflower and potatoes into the 8 by 11 inches baking dish. Cover with a sauce and carefully mix to combine the ingredients.
- Sprinkle Panko and the remaining ¼ cup of Gruyere on top of the gratin and drizzle with 2 tablespoon of melted butter.
- Bake for 25 to 30 minutes until vegetables are tender.Turn on the broiler and bake for 2-3 minutes until top of the gratin is golden brown.
- Serve immediately.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Brian says
'Turn on the broiler and bake for 2-3 minutes until the top of the gratin is golden brown.' Is 'broiler' the same as 'grill'?
Iryna Bychkiv says
Hi Brian! Yes, it's the same.
Sharon Bayless says
I am anxious to try . My question is how good is this recipe for left overs
Iryna Bychkiv says
It certainly makes delicious leftovers. Make sure to store the leftovers in an airtight container in the fridge.
Judy says
This is my 3rd time making it...the 2nd time we added seared chicken breast, just to add a protein. I will be only be making it the original way as it is absolutely delicious! it's in the oven now and the house is smelling heavenly! Thank you for the tip of adding the potato, it allows us to eat it as a main, because it cuts some of the richness. yummy!
Iryna says
Judy, thank you so much for your comment and a 5-star rating! I'm so happy that you enjoyed this recipe:)
Noush says
I made a dairy free version of this with almond milk and plant based cheddar. I added some vanilla essence and aioli and it was amazing! Great way to use up potatoes and cauliflower. Might eat some more now!
Iryna says
Noush, thank you so much for your comment and 5-star rating! I've never tried this recipe with dairy-free cheese and sauce so it's good to know it turned out delicious.
Grace von Moltyn says
Hi, I made this recipe but instead of using milk for the roux, I used the boiled water from the cauliflower & potatoes. I also added a pinch of onion powder to the salt,pepper,nutmeg. It was absolutely delicious and definitely would serve to my guests with some chicken or meat on the side.
Iryna says
Grace, thank you for your comment! I'm happy that you liked this recipe!
EASYFOODSMITH says
It looks so comforting and delicious.
Ezgi says
I have just made it and it was delicious. The amount of the sauce was very good. This will definitely be my to go recipe. We ate the whole thing with my husband as main dish, absolutely amazing.
Iryna says
Ezgi, thank you so much for your comment and 5 star review! I'm happy you and your husband enjoyed this recipe!