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Cheesy Cauliflower Gratin

Recipe - Stillwater

Cheesy Cauliflower Gratin

Prep Time20 Minutes

Servings6

Cook Time45 Minutes

Ingredients

1 (3 lb) head cauliflower, cut into large florets

3 tbsp butter

1 small onion, finely chopped

2 cloves garlic, finely chopped

3 tbsp all-purpose flour

2 1/2 cups hot milk

3/4 tsp salt

1/2 tsp freshly ground black pepper

1/4 tsp grated nutmeg

1 1/4 cups shredded Gruyere, divided

2 tbsp grated Parmesan

Directions

Preheat oven to 400°F. Coat a 2-quart baking dish with cooking spray.
Cook cauliflower florets in a large pot of boiling salted water for 4 to 5 minutes, until just tender but still firm. Drain thoroughly.
Meanwhile, melt 2 tablespoons butter in a medium saucepan over low heat. Add onion and cook, stirring, 4 to 5 minutes or until softened. Add garlic and cook, stirring, 1 minute. Add flour, stirring constantly for 2 minutes. Pour hot milk into the butter-flour mixture and whisk until smooth and comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Remove from heat and add salt, pepper, nutmeg, 3/4 cup Gruyere, and Parmesan.
Pour 1/3 of the sauce into the prepared baking dish. Place the drained cauliflower on top and spread the rest of the sauce evenly over top. Sprinkle with remaining 1/2 cup Gruyere. Bake for 25 to 30 minutes, until the top is browned. Let stand for 5 minutes before serving.

20 minutes

Prep Time

45 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

1 (3 lb) head cauliflower, cut into large florets

Produce Cauliflower, 1 Each

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$4.49

3 tbsp butter

Essential Everyday Butter, Sweet Cream, Salted, 4 Each

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$4.49$1.12 each

1 small onion, finely chopped

Produce White Onion, 0.75 Pound

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$1.49 avg/ea$1.99/lb

2 cloves garlic, finely chopped

Fresh Bulk Garlic, 0.15 Pound

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$1.05 avg/ea$6.99/lb

3 tbsp all-purpose flour

Essential Everyday Flour, All-Purpose, 5 Pound

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$2.79 was $2.99$0.56/lb

2 1/2 cups hot milk

Cub Milk, Reduced Fat, 2% Milkfat, 0.5 Gallon

Buy 2 Family Size Oreos, Get $1 Off Milk

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$2.29$4.58/gal

3/4 tsp salt

Morton Salt, 26 Ounce

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$1.79 was $1.79$0.07/oz

1/2 tsp freshly ground black pepper

Essential Everyday Black Pepper, Pure Ground, 3 Ounce

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$3.99$1.33/oz

1/4 tsp grated nutmeg

McCormick Ground Nutmeg, 1.1 Ounce

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$6.99$6.35/oz

1 1/4 cups shredded Gruyere, divided

Mifroma Shredded Cheese, Le Gruyere, 3.5 Ounce

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$9.99$2.85/oz

2 tbsp grated Parmesan

Kraft Cheese, Parmesan, Grated, 8 Ounce

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$5.99 was $6.29$0.75/oz

Directions

Preheat oven to 400°F. Coat a 2-quart baking dish with cooking spray.
Cook cauliflower florets in a large pot of boiling salted water for 4 to 5 minutes, until just tender but still firm. Drain thoroughly.
Meanwhile, melt 2 tablespoons butter in a medium saucepan over low heat. Add onion and cook, stirring, 4 to 5 minutes or until softened. Add garlic and cook, stirring, 1 minute. Add flour, stirring constantly for 2 minutes. Pour hot milk into the butter-flour mixture and whisk until smooth and comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Remove from heat and add salt, pepper, nutmeg, 3/4 cup Gruyere, and Parmesan.
Pour 1/3 of the sauce into the prepared baking dish. Place the drained cauliflower on top and spread the rest of the sauce evenly over top. Sprinkle with remaining 1/2 cup Gruyere. Bake for 25 to 30 minutes, until the top is browned. Let stand for 5 minutes before serving.