60 minutes
A comforting gratin dish made with tender cauliflower, thinly sliced leeks, and sharp white Cheddar cheese.
Cauliflower, green leaves removed
0 lb
Olive Oil, drizzled
to taste
Leek, very thinly sliced, white and light green part only
each
to taste
to taste
cups
Sharp White Cheddar, grated
0 oz
1. Preheat Oven
Start by preheating your oven to 425 degrees. This way, it’ll be ready for our gratin when we are.
2. Prepare Cauliflower
Take your cauliflower and slice it lengthwise into 1/2-inch slices, making sure to include the core and leaves as they add a nice texture and flavor.
3. Drizzle Olive Oil
Drizzle a little olive oil on the bottom of your 2-quart baking dish to prevent sticking and to add a bit of richness.
4. Layer Cauliflower and Leeks
Layer about a third of the cauliflower slices and some of the thinly sliced leeks in the dish. Season this layer with a sprinkle of kosher salt and a bit of black pepper. Repeat this layering process until you’ve used up all the cauliflower and leeks, seasoning each layer as you go.
5. Add Heavy Cream and Cheese
Drizzle the heavy cream evenly over the top. This will add a delightful richness to the gratin. Scatter the grated sharp white Cheddar over everything, ensuring an even distribution for a golden, crispy top. Season once more with a touch of salt and pepper.
6. Initial Baking
Cover the baking dish with foil and place it in your preheated oven. Bake for 10-15 minutes, just until the cauliflower is nearly tender.
7. Final Baking
Remove the foil and continue baking for another 35-40 minutes. During this time, the cream will thicken and reduce, melding beautifully with the melting cheese, while the top becomes a lovely golden brown and crisp.
8. Cool and Serve
Take the dish out of the oven and let it cool slightly before serving. This brief cooling period helps the flavors to set and makes it easier to serve.
Use broccoli instead of cauliflower with sharp cheddar for a classic pairing.
Sautéed mushrooms and wilted spinach with nutmeg-infused béchamel and Swiss cheese.
Include cooked pancetta, bacon, or ham with smoked Gouda for a smoky, meaty gratin.
Mix parsnips, carrots, and sweet potatoes with sage for a hearty autumn dish.
Incorporate crispy bacon bits, pancetta, or diced ham to add a savory dimension to the gratin.
Use high-quality Gruyère for its nutty flavor and excellent melting properties, and freshly grated Parmesan.
Blanch the cauliflower florets in salted boiling water for about 5 minutes until they are just tender but still firm. Shock them in an ice bath immediately to stop the cooking process.
Bake until bubbling around the edges and golden brown on top. The browning adds essential flavor.
Cook the flour in butter to remove the raw taste, then whisk in the milk and cream gradually for a smooth, lump-free béchamel sauce.
Sweat the leeks gently in butter until they are soft and translucent but not browned to bring out their sweetness.
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