Cheesy Cauliflower Gratin Recipe

Introduction

This Gratin Casserole is a comforting and creamy dish featuring tender cauliflower baked with rich Gruyere cheese and green onions. It’s perfect as a side or a light vegetarian main that’s both elegant and easy to prepare.

Ingredients

• 1 head cauliflower (or 4 cups), cut in slices
• 2 cups Swiss Gruyere cheese, shredded (can also use just Swiss cheese)
• 4 green onions, sliced
• Salt and black pepper to taste
• 1 1/2 cups heavy cream

Instructions

1. Step 1: Preheat oven to 375°F. Spray a baking dish with cooking spray and set aside.
2. Step 2: Slice the cauliflower into thin slices. Place about half the cauliflower in an even layer at the bottom of the prepared dish.
3. Step 3: Sprinkle half of the shredded Gruyere cheese evenly over the cauliflower. Distribute the sliced green onions on top, then season with salt and black pepper.
4. Step 4: Add the remaining cauliflower slices evenly over the cheese and onions.
5. Step 5: Pour the heavy cream over the entire dish, then top with the rest of the Gruyere cheese.
6. Step 6: Cover the dish with foil and bake in the preheated oven for 30 minutes.
7. Step 7: Remove the foil and continue baking for 40 minutes or until the cauliflower is fork tender and the cheese is golden brown. Check periodically as baking times may vary.
8. Step 8: Let the casserole sit for 5 minutes before serving to allow it to thicken slightly.

Tips & Variations

• Use freshly grated Gruyere for the best melt and flavor, or substitute with Swiss cheese if preferred.
• Try adding a pinch of nutmeg to the cream for a warm, aromatic touch.
• For a lighter version, substitute half the heavy cream with whole milk or a creamy plant-based alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to preserve the creamy texture and melted cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different vegetable instead of cauliflower?

Yes, broccoli or sliced zucchini can be a great substitute, though cooking times may vary slightly depending on the vegetable’s water content.

How do I know when the casserole is fully cooked?

The casserole is done when the cauliflower is fork tender and the cheese on top is golden and bubbly. You can pierce the cauliflower to check tenderness during baking.

Cheesy Cauliflower Gratin Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

A creamy and cheesy cauliflower gratin casserole featuring layers of tender cauliflower and melted Swiss Gruyere cheese topped with green onions. This comforting baked dish is perfect as a side or a vegetarian main course, combining rich creaminess with the subtle nuttiness of Gruyere.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 head cauliflower (or 4 cups), cut into thin slices
• 4 green onions, sliced

Dairy

• 2 cups Swiss Gruyere cheese, shredded (can substitute with Swiss cheese)
• 1 1/2 cups heavy cream

Seasonings

• Salt, to taste
• Black pepper, to taste
• Cooking spray (for greasing the baking dish)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly spray a baking dish with cooking spray to prevent sticking.
2. Prepare Cauliflower: Slice the cauliflower head into thin slices and arrange approximately half of them evenly in the bottom of the prepared baking dish to create the first layer.
3. Add Cheese and Onions: Sprinkle half of the shredded Swiss Gruyere cheese over the first cauliflower layer, then evenly distribute all the sliced green onions on top. Season with salt and black pepper to taste.
4. Layer Cauliflower Again: Add the remaining cauliflower slices to form the second layer in the casserole dish evenly.
5. Pour Cream and Top with Cheese: Pour the heavy cream evenly over the layered cauliflower and then top with the remaining shredded Gruyere cheese.
6. Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes to allow the flavors to meld and the cream to infuse the cauliflower.
7. Bake Uncovered: Remove the foil and continue baking for another 40 minutes or until the cauliflower is fork-tender and the cheese has turned a golden brown. Check periodically as baking times may vary.
8. Rest Before Serving: Let the gratin sit for 5 minutes after baking; this helps it thicken slightly for better serving consistency. Store any leftovers in an airtight container.

Notes

• You can substitute Swiss Gruyere cheese with regular Swiss cheese if preferred.
• Use thin slices of cauliflower to ensure even cooking and layering.
• Covering the dish initially helps retain moisture and allows the cauliflower to partially steam in the cream.
• Check the casserole towards the end of baking to prevent the cheese from over-browning.
• Leftovers keep well refrigerated for up to 3 days.

Keywords: cauliflower gratin, Swiss Gruyere casserole, creamy cauliflower, baked vegetable casserole, vegetarian side dish