Categorized:
- Fall Faves
- Thanksgiving
Tagged:
- bacon
- butter
- cauliflower
- cheddar cheese
- flour
- garlic
- milk
- nutmeg
- onions
- panko bread crumbs
- parmesan
- parsley
White Cheddar Cauliflower Gratin
Ingredients
- 1 (3 lb) cauliflower, cut into large florets
- Salt and freshly ground black pepper
- 1/4 cup unsalted butter, diced into 1 Tbsp pieces
- 1/2 cup finely chopped yellow onion
- 1 tsp minced garlic
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 pinch ground nutmeg
- 1 1/2 cups shredded sharp white cheddar cheese, divided
- 1/2 cup finely shredded parmesan cheese
- 2/3 cup Panko bread crumbs
- Olive oil cooking spray
- 3 slices bacon, chopped and cooked
- 1 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 375 degrees.
- Bring a pot of salted water to a boil. Cook florets until tender but still firm, about 5 - 6 minutes. Drain well.
- Meanwhile, in a medium saucepan melt butter over medium heat. Add in onions and saute until softened, about 4 - 5 minutes. Add in garlic and saute 20 seconds longer. Add in flour and cook whisking constantly, 1 1/2 minutes.
- While whisking slowly pour in milk and add nutmeg. Whisk constantly until mixture reaches a boil, then remove from heat and stir in 1 1/4 cups cheddar cheese and the parmesan. Season with salt and pepper to taste.
- Pour and spread 1/3 of the cheese sauce into a 9 by 9-inch baking dish. Top with drained cauliflower then slowly and evenly pour remaining 2/3 of the cheese sauce over cauliflower.
- Sprinkle over remaining 1/4 cup white cheddar then sprinkle evenly with Panko. Spray Panko with olive oil cooking spray to lightly coat.
- Bake in preheated oven 20 minutes, then broil for 1 - 2 minutes to help brown further as needed. Remove from oven, sprinkle with bacon and parsley and serve warm.
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