White Cheddar Cauliflower Gratin

Cooking Classy


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7.00 (in)
7.00 (in)
7.00 (in)
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White Cheddar Cauliflower Gratin

Cauliflower is coated with a rich, creamy, cheesy sauce, covered with Panko and baked to perfection. And let's not forget the bacon! The perfect comforting side dish on chilly evenings, also the perfect addition to your holiday menu.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6


    (3 lb) cauliflower, cut into large florets
  • Salt and freshly ground black pepper
  • 1/4 cup unsalted butter, diced into 1 Tbsp pieces
  • 1/2 cup finely chopped yellow onion
  • tsp minced garlic
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 pinch ground nutmeg
  • 1 1/2 cups shredded sharp white cheddar cheese, divided
  • 1/2 cup finely shredded parmesan cheese
  • 2/3 cup Panko bread crumbs
  • Olive oil cooking spray
  • 3 slices bacon, chopped and cooked
  • 1 Tbsp chopped fresh parsley


  1. Preheat oven to 375 degrees.

  2. Bring a pot of salted water to a boil. Cook florets until tender but still firm, about 5 - 6 minutes. Drain well.

  3. Meanwhile, in a medium saucepan melt butter over medium heat. Add in onions and saute until softened, about 4 - 5 minutes. Add in garlic and saute 20 seconds longer. Add in flour and cook whisking constantly, 1 1/2 minutes.

  4.  While whisking slowly pour in milk and add nutmeg. Whisk constantly until mixture reaches a boil, then remove from heat and stir in 1 1/4 cups cheddar cheese and the parmesan. Season with salt and pepper to taste.

  5. Pour and spread 1/3 of the cheese sauce into a 9 by 9-inch baking dish. Top with drained cauliflower then slowly and evenly pour remaining 2/3 of the cheese sauce over cauliflower. 

  6. Sprinkle over remaining 1/4 cup white cheddar then sprinkle evenly with Panko. Spray Panko with olive oil cooking spray to lightly coat.

  7. Bake in preheated oven 20 minutes, then broil for 1 - 2 minutes to help brown further as needed. Remove from oven, sprinkle with bacon and parsley and serve warm.

  8. Recipe source: inspired by Ina Garten's recipe