Cauliflower Au Gratin
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Cauliflower Au Gratin

This Creamy Cauliflower Gratin with Potatoes are one of those side dishes that you'll wan to make over and over again. Easy to put together and so good!
Course Side Dish
Cuisine French
Keyword Christmas, French recipes, side dish, Thanksgiving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Calories 241kcal
Author Iryna

Ingredients

  • 1 1/2 lb cauliflower head cut into small florets
  • 1 lb potatoes, red or yellow peeled and cubed
  • 4 tbsp butter divided
  • 2 tbsp flour
  • 1 1/2 c warm milk
  • 1/2 c Gruyere cheese grated
  • 1/4 c Parmesan cheese grated
  • 1/4 tsp grated nutmeg
  • 1/3 c Panko breadcrumbs
  • 1 1/4 tsp salt
  • 1/4 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 1/4 teaspoon of salt, pepper, 1/4 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 1/4 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

---Nutritional Information Should Be Considered An Estimate---

Nutrition

Calories: 241kcal | Carbohydrates: 26.2g | Protein: 9.2g | Fat: 12.1g | Saturated Fat: 7.4g | Cholesterol: 35mg | Sodium: 642mg | Potassium: 708mg | Fiber: 4g | Sugar: 6.1g | Calcium: 160mg | Iron: 1.3mg