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This easy creamy cauliflower gratin is the perfect cheesy side dish for Thanksgiving, Christmas, or any dinner. Made with Gruyère, sharp cheddar, and tender cauliflower, it’s a rich, flavorful, and easy side. The best baked cauliflower gratin!
If you’re looking for a side dish that is cheesy, creamy, and full of flavor, this Cauliflower au Gratin is it. The tender florets of cauliflower are bathed in a creamy, buttery sauce with two cheeses — nutty Gruyère and creamy white cheddar cheese. Then topped with an extra layer of cheese and a golden‐crumb topping that delivers the perfect crunch. It is easy to assemble and impresses at holiday meals!
This cheesy cauliflower is comforting yet elegant, thanks to cauliflower and a bechamel cheese sauce that makes it extra creamy. The sauce is buttery and rich, and the gruyere and sharp white cheddar cheese melts to give it the perfect nutty flavor. The use of Gruyère and white cheddar gives depth, nutty richness, and an upscale feel rather than just mild cheddar.
This recipe is adapted from the famous Ina Garten’s Cauliflower Gratin recipe. It is perfect for holiday meals (think Thanksgiving, Christmas, Easter, and more) plus it can also be served as a weeknight side, or at dinner parties. It will elevate any meal!
Why you will love this recipe:
You are going to love this creamy, cheesy cauliflower made with two types of cheeses.
Perfect holiday side — pairs beautifully with any main dish and always gets rave reviews.
Easy to make ahead — assemble in advance, refrigerate, and bake when ready to serve.
Ingredients for Cheesy Cauliflower Gratin:
- Cauliflower: The star of the dish! Its mild flavor makes it a perfect base.
- Butter + Flour: These form the roux, thickening the sauce.
- Half & Half: Adds rich creaminess. You can also use milk for a lighter version or heavy cream for a richer flavor.
- Garlic Cloves: Use fresh garlic for the freshest flavor.
- Shallots or Sweet Onion: Gives this cauliflower so much flavor.
- Gruyère (or Swiss) Cheese: Melts beautifully and adds a nutty, slightly sharp flavor.
- Sharp White Cheddar (or Parmesan): Always grate your cheese for the creamiest texture!
- Breadcrumbs (Optional): I recommend! Adds a crispy topping for extra texture and crunch.
- Salt + Pepper
How to make Creamy Cauliflower Gratin:
- Preheat the oven to 375 degrees. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
- Meanwhile, melt 4 tablespoons of butter in a pot over low heat. Add shallots and cook for 2 minutes. Add garlic and cook for 30 seconds. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the half-n-half into the butter-flour mixture and whisk until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add salt, pepper, and optional nutmeg.
- Gradually add the cheeses a little at a time. This helps to keep the mixture from clumping. Set aside some cheese for sprinkling on the top (1/2 cup of each). I suggest using freshly grated cheese as bagged shredded cheese has a coating on it to keep it from sticking, which results in less meltability.
- Add the drained cauliflower to the cheese sauce. Stir until combined and the cauliflowr is coated. Generously sprinkle with the remaining 1 cup of cheese.
- If you are adding bread crumbs, sprinkle the cauliflower with bread crumbs and drizzle 2 Tablespoons of butter on the top of the bread crumbs. Bake for 23 to 28 minutes, until the top is golden and the sauce is bubbling. Serve hot or at room temperature.
Frequently Asked Questions (FAQ’s):
- Can I use frozen cauliflower?
Yes! Just thaw and drain it well before using to prevent extra water from thinning the sauce. - What can I substitute for Gruyère cheese?
Swiss, fontina, or even mozzarella cheese can work. Gruyère just adds that perfect nutty flavor! - Can I make this gluten-free?
Absolutely! Use a gluten-free flour blend for the roux and gluten-free breadcrumbs for topping. - How do I keep it from getting watery?
Make sure your cauliflower is well-drained and the sauce is thickened before baking.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or in the microwave for a quick side. For best texture, avoid freezing because the sauce may separate when thawed.
Holiday Tip!
Make It Ahead: Assemble the gratin up to a day in advance and refrigerate. Bake just before serving for the freshest dish!
More Side Dish Recipes:
Recipes it pairs well with:
Here are some ideas of dinner recipes to pair with the creamy cheesy cauliflower…
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Creamy Cauliflower Gratin
Ingredients
- 2 1/2 to 3 lb. Cauliflower Florets
- 4 Tablespoons Salted Butter
- 3 Tablespoons Flour
- 3 Shallots (or 1/4 cup onion, finely chopped)
- 2 Garlic Cloves (minced)
- 2 cups Half-n-Half
- 1 teaspoon Salt (more to taste)
- 1 teaspoon Pepper
- 1 cup Gruyere Cheese (freshly grated)
- 1 cup Sharp White Cheddar (freshly grated, more for topping)
- 1/4 cup Bread Crumbs (optional)
- 1/4 teaspoon Nutmeg (optional)
Instructions
- Preheat the oven to 375 degrees. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
- Meanwhile, melt 4 tablespoons of butter in a pot over low heat. Add shallots and cook for 2 minutes. Add garlic and cook for 30 seconds. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the half-n-half into the butter-flour mixture and whisk until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add salt, pepper, and optional nutmeg.
- Gradually add the cheeses a little at a time. This helps to keep the mixture from clumping. Set aside some cheese for sprinkling on the top (1/2 cup of each). I suggest using freshly grated cheese as bagged shredded cheese has a coating on it to keep it from sticking, which results in less meltability. For extra cheesiness, add 2 cups of cheese into bechamel sauce. Add 1 cup to the top before baking.
- Add the drained cauliflower to the cheese sauce. Stir until combined and the cauliflower is coated. Generously sprinkle with the remaining 1 cup of cheese.
- If you are adding bread crumbs, sprinkle the cauliflower with bread crumbs and drizzle 2 Tablespoons of butter on the top of the bread crumbs. Bake for 23 to 28 minutes, until the top is golden and the sauce is bubbling. Serve hot or at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
