This Four-cheese cauliflower gratin is one of the best side dishes I have ever made. The whole family loves this dish which is made with not one, not two, not three but FOUR cheeses combined. This makes it a great way to use up any leftover cheese you have hanging around.
Start by making a roux from butter and flour which will thicken the sauce. Continue by adding milk, mustard, cream cheese and Parmesan until you have a creamy sauce. Layer the sauce and cauliflower slices in a baking dish until all the ingredients are used. Bake the gratin in the preheated oven for 1 hour 30 minutes until the cheese on top is golden brown.
To make my Four-cheese cauliflower gratin, you will need the following ingredients:
Preheat the oven to 285 °F.
Melt 25 grams of butter in a shallow saucepan. When the butter starts to sizzle, stir in 25 grams flour and make a paste. Continue to cook for one minute.
Gradually whisk in 300 milliliters of milk until a smooth, thick sauce forms. Add 30 grams of mustard, 100 grams of cream cheese, a teaspoon of truffle oil (if using) and 100 grams of Parmesan. Cook the sauce over a low heat until it thickens. Season to taste with black pepper.
Assemble the gratin in a similar style to lasagne. Transfer quarter of the cheese sauce to a large baking dish. Using the back of a spoon, spread it out. Add half of the cauliflower and repeat, finishing with a thick layer of sauce.
Sprinkle pieces of mozzarella, 200 grams of Gruyère or Cheddar and 30 grams of crispy onions over the top of the gratin.
Bake the gratin for 1 hour 30 minutes -1 hour 45 minutes until the sauce is golden brown and the cauliflower is cooked but not mushy.
Leave to stand for 10 minutes before serving in the center of your dinner table.
This Four-cheese cauliflower gratin is a delicious way to cook cauliflower. To make it even more decadent, add a drizzle of truffle oil to the sauce. If you try this recipe, please come back to leave a review to tell me what you think!
