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Cheesy Cauliflower Gratin Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/cheesy-cauliflower-gratin-recipe/