Barley Free Classic Cauliflower Gratin
Creamy, bubbling, and crowned with a shatteringly crisp golden crust, this cauliflower gratin is the kind of side dish that steals the show at any table. Tender blanched florets get nestled into a silky Gruyère béchamel — built from butter, flour, whole milk, and a whisper of nutmeg — before being blanketed in buttered panko and even more cheese. The result is rich and deeply savory, with that irresistible contrast between the velvety sauce and the crunchy topping. For anyone avoiding barley, gratins can sometimes be a minefield since malt-based ingredients sneak into packaged breadcrumbs and seasoning blends, but every component here is straightforward and easy to verify. The panko topping is made from scratch with just breadcrumbs and melted butter, so there are no hidden grains to worry about. A final scatter of fresh parsley brightens the whole dish and makes it look as good as it tastes. This is comfort food at its most elegant, and it belongs on your regular rotation.
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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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