Cauliflower Bacon Gratin
As autumn grows closer, our side dishes change from light to more hearty. This cheesy Cauliflower Bacon Gratin is perfect when there’s a chill in the air, both comforting and delicious!
This Cauliflower Casserole will tantalize your taste buds with nutty Gruyere cheese, salty bacon, and plenty of cauliflower. Absolutely delicious!
Why You Must Make
- It is full of nutty Gruyere cheese!
- Bonus: Loads of bacon for lots of flavor.
- The picky husband finally gave it his seal of approval, and he’s a hard sell!
I’ve gotten my family to eat roasted cauliflower by coating the florets with Parmesan and bread crumbs and popping them in the oven until crispy. So I was reasonably optimistic that they’d at least take a courtesy bite of Dorie Greenspan’s creamy, cheesy, bacon-spiked gratin. And they did!
- Kitchen Staples – Flour, Eggs, Milk, Salt, Freshly Ground Black Pepper
- Cauliflower – One head, cut into bite-sized florets
- Bacon – Cut into thin strips, cooked until browned, then drained.
- Heavy Cream – Should be 36% butterfat
- Freshly Grated Nutmeg – Use a rasp and grate a whole nutmeg for the freshest flavor. You can also use a pinch or two of round nutmeg.
- Gruyere Cheese – Grated
Cauliflower Gratin Recipe
Well, what do you know? I didn’t mention to Bill that this was the second go-around for this gratin, seven years later, to be exact. Surprisingly, his tune has changed and the hubby was a huge fan. He seriously loved this cauliflower gratin, especially the real bacon strips strewn across the top. Maybe his palate is finally maturing!
The cream, eggs, flour, and Gruyere puffed in the oven to form a rich and elegant base for the cauliflower pieces. Rustic and beautiful, this dish would be perfect on a holiday buffet or for a weekend side dish. I even ate the leftovers cold. That tells you something, doesn’t it???
Frequently Asked Questions
According to the Food Lover’s Companion, a gratin is a French word for any dish topped with cheese or breadcrumbs mixed with butter, then cooked until browned and crispy. Pronounced gra-TAN, it also refers to the shallow, ovenproof dish in which a gratin is cooked.
You can use cubed ham instead of bacon. Or try other Swiss cheese varieties like Emmenthal. Herbs, spices, or sauteed onions can be added according to Dorie Greenspan. She recommends curry powder but thyme is tasty, too.
It’s best eaten the day it’s made, but it will keep in the refrigerator, covered, for up to 3 days. Just gently reheat before serving.
You May Also Like:
- French Potato Gratin from That Skinny Chick Can Bake
- Brussels Sprout Gratin with Bacon from The Cookie Rookie
- Onion Gratin with Rosemary and Thyme from Kalyn’s Kitchen
- Zucchini Gratin from The Little Kitchen
- Plus, if you’re watching your carbs, this Cauliflower Fried Rice looks terrific!!
Cauliflower Bacon Gratin
Cauliflower Bacon Gratin: a rich, cheesy side dish flavored with bacon!
- 1 head of cauliflower
- 1/4 pound of bacon, cut into thin strips
- 1/3 cup flour
- 5 eggs, beaten
- 1 cup heavy cream
- 2/3 cup milk
- Salt and pepper, to taste
- Freshly grated nutmeg
- 3 ounces Gruyere cheese, grated
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Butter a 2 1/2 quart baking dish and place it on the baking sheet.
- Cut the cauliflower into florets, leaving about an inch or so of stem. Drop the florets into salted, boiling water and cook for 10 minutes. Drain in a colander, then run cold water over cauliflower to cool. Pat dry.
- Add the bacon strips into a skillet and cook over medium heat just until the bacon is browned. Remove to a paper towel-lined plate to cool.
- Place the cauliflower in the prepared pan, and top with the bacon bits.
- Put the flour in a bowl and gradually whisk in the eggs. When the flour and eggs are blended, whisk in the cream and milk. Season the mixture with salt, pepper, and nutmeg, and stir in about two-thirds of the cheese. Pour the mixture over the cauliflower, then top with the remaining cheese.
- Bake the gratin for about 25 minutes, or until it is puffed and golden and a knife inserted into the center comes out clean. If the top needs more browning, place under the broiler for a minute or two, watching carefully.
- Recipe is best served warm on the day it is made, but it can also be served at room temperature, like a quiche.
- You may use ham cubes instead of bacon, add other vegetables or even herbs.
- If you have leftovers, reheat gently in the microwave after bringing to room temperature.
- This also makes a wonderful entree, served with a green salad.
Amount Per Serving: Calories: 242Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 142mgSodium: 340mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 12g
84 Comments on “Cauliflower Bacon Gratin”
Yours looks awesome! 🙂
I love cauliflower and this would a great sub for potatoes!
Happy New year dear Lizzy:))
Happy New Year! I’ve really enjoyed cooking with you in 2011 and am looking forward to reading about all your experiences in 2012! Another winning dish from your kitchen!
Because everything is better with bacon… YUM! Happy New Year!
I don’t eat meat, but love everything else here! My kids however would go nuts for the bacon addition 🙂
Wishing you a perfect 2012 Lizzy!
It looks so delicous, Lizzy!
Here’s wishing you and your family a blessed and joyous new year! I’m so glad that we crossed paths in our blogging journey…
Wow , I would love to try this gratin. Cauliflower and gruyere, how perfect!
I love the looks of this dish.And anything is better with bacon! Bookmarking to try soon.
Have a happy and healthy New Year.
Mmm..This sounds delish and I love gruyere. I hope you have a wonderful New Year filled with much joy and happiness!
I love cauliflower, this looks like such a perfect way to make it! Delicious.
Looks delicious. Pat
I love gratins, this one sounds so interesting and unique. Yum! Happy new year, Liz!
I’ve made Ina Garten’s version…hers didn’t have bacon, and everything is better with bacon.
Love cauliflower, I do, just about any way. I have to admit, though, creaming it up like this is very appealing!
Happy new year to you, Lizzy!
My husband just found a similar recipe in his Vegetarian Times magazine (minus the bacon, of course). I can’t wait to try it! I personally love cauliflower–my dad used to make a cream sauce to put over it with nutmeg sprinkled on it. Thanks for bringing us this version.
Happy New Year, Liz!
At first cauliflower was not very appealing, however I have come to like it very much. The key is in the preparation. This one does have some delicious ingredients, so I am sure this would be welcome in our house. Great pictures-yum!
I use to eat something similar to this when living in Germany. Oh so good.
Have a Happy New Year!
looking forward to more food porn in 2012 🙂
Lizzy another amazing dish from an amazing lady! I am so very happy I got to know you this year. 🙂 Have a wonderful, happy and blessed New Year!! All the very best to you in 2012!!! ~ Ramona