Cauliflower & Bacon Gratin

Cottage Cheese and Spinach Gratin

This recipe is adapted from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours

I firmly believe that there are two things – bacon and creamy half & half – that will turn vegephobes into vegetable fans. Even cauliflower. This is a relatively simple dish that works as a side for a nice dinner or (as I tried it) as the lone vegetable at a cookout last night (it goes great with chicken burgers!).

Ingredients

Butter for the baking dish

1 cauliflower (a medium head, about 2 1/2 pounds or so)

1/4 pound bacon, cut crosswise into slender strips

1/3 cup all-purpose flour

5 large eggs, lightly beaten

1 2/3 cup half & half

Salt and freshly ground pepper

Freshly grated nutmeg

3 ounces Gruyère

Directions

  1. Preheat the oven to 425° F.
  2. Butter a 3-quart ovenproof dish (if you’re working with a smaller casserole dish, place it on a baking pan while it’s cooking in case it spills over.
  3. Steam cauliflower florets until they are fork-tender – I cut mine so they were bite-sized, but this is open to interpretation. Just make sure they are as uniform as you can get with cauliflower so they cook evenly.  Depending on the size, it will take 5-10 minutes.
  4. When cauliflower is done, rinse it under cool water to stop the cooking then drain and pat dry.
  5. While the cauliflower is cooking, toss the bacon strips into a heavy skillet, place the skillet over medium heat, and cook just until the bacon is browned but not crisp. Drain and pat dry.
  6. Spread the cauliflower in the buttered pan and scatter the bacon over the top.
  7. Place the flour in a bowl and whisk in the eggs slowly. Next mix in the half & half, then add salt, pepper, and nutmeg and about 2/3 of the cheese.
  8. Pour the mixture over the cauliflower and bacon, shaking the pan a little so that the liquid settles between the florets. Scatter the remaining cheese over the top.
  9. Bake for about 25 minutes, or until puffed and golden on top, and a knife inserted in the center comes out clean.
Print
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Cottage Cheese and Spinach Gratin

Cauliflower & Bacon Gratin

  • Author: Adapted from Dorie Greenspan

Scale

Ingredients

  • Butter for the baking dish
  • 1 cauliflower (a medium head, about 2 1/2 pounds or so)
  • 1/4 pound bacon, cut crosswise into slender strips
  • 1/3 cup all-purpose flour
  • 5 large eggs, lightly beaten
  • 1 2/3 cup Kalona SuperNatural Organic Half & Half
  • Salt and freshly ground pepper
  • Freshly grated nutmeg
  • 3 ounces Gruyère

Instructions

  1. Preheat the oven to 425° F.
  2. Butter a 3-quart ovenproof dish (if you’re working with a smaller casserole dish, place it on a baking pan while it’s cooking in case it spills over.
  3. Steam cauliflower florets until they are fork-tender – I cut mine so they were bite-sized, but this is open to interpretation. Just make sure they are as uniform as you can get with cauliflower so they cook evenly.  Depending on the size, it will take 5-10 minutes.
  4. When cauliflower is done, rinse it under cool water to stop the cooking then drain and pat dry.
  5. While the cauliflower is cooking, toss the bacon strips into a heavy skillet, place the skillet over medium heat, and cook just until the bacon is browned but not crisp. Drain and pat dry.
  6. Spread the cauliflower in the buttered pan and scatter the bacon over the top.
  7. Place the flour in a bowl and whisk in the eggs slowly. Next mix in the half & half, then add salt, pepper, and nutmeg and about 2/3 of the cheese.
  8. Pour the mixture over the cauliflower and bacon, shaking the pan a little so that the liquid settles between the florets. Scatter the remaining cheese over the top.
  9. Bake for about 25 minutes, or until puffed and golden on top, and a knife inserted in the center comes out clean.

1 Comment
  1. sounds delish!

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