Pecan Free Classic Cauliflower Gratin
Bubbling, golden, and impossibly creamy, this cauliflower gratin is the kind of baked side dish that steals the show at any table. Tender florets get blanketed in a silky Gruyère béchamel — built from butter, flour, whole milk, and a whisper of nutmeg — then finished with buttered panko breadcrumbs that bake into a deeply satisfying crunch. Every component here is straightforward and nut-free by nature, so there's no need to scrutinize labels or swap anything out. Gratins can sometimes feel intimidating, but the method is genuinely approachable: blanch, sauce, top, and bake. The layering of Gruyère both into the béchamel and scattered over the crumb topping means you get rich, cheesy flavor in every single bite. A quick scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole dish look as good as it tastes. Whether it's anchoring a weeknight dinner or rounding out a holiday spread, this gratin delivers serious comfort with very little fuss.
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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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