Emulsifier Free Classic Cauliflower Gratin
Bubbling, golden-topped, and deeply comforting, this cauliflower gratin is the kind of dish that turns a humble vegetable into something genuinely showstopping. The béchamel is built entirely from scratch — butter, flour, whole milk, and Gruyère — so there are none of the stabilizers or emulsifying agents that sneak into store-bought sauces and pre-shredded cheese blends. That matters more than most people realize, since packaged dairy products and processed cheese sauces are some of the most common hiding spots for additives you'd rather avoid. Here, every component is straightforward and recognizable, from the blanched florets to the buttered panko crust that crisps up beautifully in a hot oven. Whisking the roux properly and adding the milk gradually gives you a sauce that's naturally thick and silky without needing any shortcuts. A little freshly grated nutmeg and black pepper round out the flavor, and the Gruyère melts into the sauce with that nutty, slightly funky depth that makes a gratin taste truly luxurious. It's the kind of recipe you'll want to keep on rotation all through the colder months.
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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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