Creamy Cauliflower and Bacon Gratin Recipe

As autumn approaches, our side dishes shift from light to more substantial. This cheesy Cauliflower Bacon Gratin is ideal for chilly evenings—warm, comforting, and full of flavor.

This Cauliflower Casserole combines nutty Gruyère, salty bacon, and tender cauliflower for a truly satisfying side.

Why You Must Make

• Rich, nutty Gruyère cheese takes this gratin to the next level.
• Generous bacon adds savory depth and texture.
• A crowd-pleaser even for picky eaters—simple, rustic comfort food that gets noticed.

I’ve found that coating cauliflower with Parmesan and breadcrumbs and roasting it until crisp helps convert skeptics. This gratin—adapted from Dorie Greenspan—adds a creamy egg-and-cream custard and plenty of cheese and bacon, and it won over my family at the first bite.

Ingredient Notes

• Kitchen Staples – Flour, eggs, milk, salt, and freshly ground black pepper.
• Cauliflower – One medium head, trimmed and cut into bite-sized florets.
• Bacon – Cut into thin strips and cooked until browned; drain on paper towels.
• Heavy Cream – Use full-fat (about 36% butterfat) for the creamiest texture.
• Freshly Grated Nutmeg – A small grating adds warmth; use pre-ground sparingly if needed.
• Gruyère Cheese – Freshly grated for the best melting and flavor.

Cauliflower Gratin Recipe

This gratin puffs up in the oven as the custard of eggs, cream, flour, and cheese sets around the cauliflower florets. The finished dish is golden, slightly rustic, and elegant enough for a holiday buffet or a cozy weekend meal. Leftovers are delicious served warm or at room temperature.

Frequently Asked Questions

You May Also Like:

• French Potato Gratin—classic, creamy, and satisfying.
• Brussels Sprout Gratin with Bacon—another hearty vegetable gratin.
• Onion Gratin with Rosemary and Thyme—savory and aromatic.
• Zucchini Gratin—lighter but still cheesy and comforting.
• Cauliflower Fried Rice—for a low-carb, savory alternative.

The Recipe:

Cauliflower Bacon Gratin Recipe

Prep Time
20 minutes

Cook Time
40 minutes

Total Time
1 hour

Yield
10

Cauliflower Bacon Gratin: a rich, cheesy side dish flavored with bacon.

Ingredients

• 1 head of cauliflower
• ¼ pound bacon, cut into thin strips
• ⅓ cup flour
• 5 eggs, beaten
• 1 cup heavy cream
• ⅔ cup milk
• Salt and pepper, to taste
• Freshly grated nutmeg
• 3 ounces Gruyère cheese, grated

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Butter a 2½‑quart baking dish and set it on the baking sheet.
2. Cut the cauliflower into florets, leaving about an inch of stem if desired.
3. Cook the florets in salted boiling water for 10 minutes, then drain and rinse under cold water to stop cooking. Pat dry.
4. Cook the bacon strips in a skillet over medium heat until browned. Drain on paper towels.
5. Place the cauliflower in the prepared dish and sprinkle with most of the bacon, reserving some for the top.
6. Put the flour in a bowl and gradually whisk in the beaten eggs. When smooth, whisk in the cream and milk.
7. Season the custard with salt, pepper, and nutmeg. Stir in about two-thirds of the grated cheese, pour over the cauliflower, and top with the remaining cheese and reserved bacon.
8. Bake for about 25 minutes, until puffed and golden and a knife inserted into the center comes out clean. If needed, broil a minute or two to brown the top—watch carefully.

Notes

Dorie’s tips:

• Serve warm the day it’s made, or at room temperature like a quiche.
• Substitute ham cubes or add other vegetables and herbs to vary the flavor.
• Reheat gently if serving leftovers.
• This gratin also works as a main course when paired with a green salad.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving:
Calories: 242
Total Fat: 18g
Saturated Fat: 10g
Trans Fat: 0g
Unsaturated Fat: 8g
Cholesterol: 142mg
Sodium: 340mg
Carbohydrates: 7g
Fiber: 1g
Sugar: 2g
Protein: 12g