Artificial Flavors Free Classic Cauliflower Gratin
Bubbling, golden, and deeply satisfying, this cauliflower gratin is the kind of comfort food that earns a permanent spot in your weeknight rotation. A silky homemade béchamel — built from butter, flour, whole milk, and nutmeg — wraps every floret in rich, velvety sauce, while melted Gruyère adds that unmistakable nutty depth. The buttered panko topping bakes into a shatteringly crisp crust that contrasts beautifully with the tender cauliflower underneath. Every single ingredient here is exactly what it says it is: real butter, real cheese, real milk, no shortcuts and no synthetic flavor boosters hiding in the mix. That matters more than it might seem, because packaged gratins and boxed sauce mixes are notorious for sneaking in artificial flavor compounds that have no business being in a dish this straightforward. Making the béchamel from scratch takes only a few extra minutes and gives you complete control over what goes into the pot. Finish with a scatter of fresh parsley and let it rest just long enough to keep from burning your mouth on that first, very tempting bite.
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Learn more →Ingredients
6 servings
- 1 large head cauliflower (about 2 lbs), cut into 1 ½-inch florets
- 1 tsp salt, plus more for the blanching water
For the béchamel
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- ¼ tsp freshly grated nutmeg
- ¼ tsp black pepper
- 1 cup gruyère cheese, finely grated (about 3 oz), divided
For the topping
- ⅓ cup panko breadcrumbs
- 1 tbsp unsalted butter, melted
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Bring a large pot of generously salted water to a boil. Add the cauliflower florets and cook for 4 minutes, until just barely tender when pierced with a knife but still holding their shape. Drain in a colander and let steam-dry for 2 minutes.
- 2
Melt 3 tbsp butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1 to 2 minutes, until the mixture turns a pale golden color and smells faintly nutty.
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