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Le Chaudron recipe
Gratin de chou-fleur
Cauliflower gratin with cheese sauce
⏱ 45 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1.5 kg (3.3 lb)cauliflower
500 ml (2 cups)whole milk
300 ml (1¼ cups)thick crème fraîche
60 g (2 oz)unsalted butter
60 g (2 oz)all-purpose flour
200 g (7 oz)grated Gruyère
80 g (3 oz)grated Parmesan
3 clovesgarlic
50 g (2 oz)breadcrumbs
1 pinchnutmeg
1 tspfine salt
1 tspfreshly ground pepper
- 1.5 kg (3.3 lb) cauliflower
- 500 ml (2 cups) whole milk
- 300 ml (1¼ cups) thick crème fraîche
- 60 g (2 oz) unsalted butter
- 60 g (2 oz) all-purpose flour
- 200 g (7 oz) grated Gruyère
- 80 g (3 oz) grated Parmesan
- 3 cloves garlic
- 50 g (2 oz) breadcrumbs
- 1 pinch nutmeg
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) fan. Wash the 1.5 kg (3.3 lb) of cauliflower and cut into even 4 cm (1½ in) florets with a little stem attached.
- Bring a large pot of salted water (10 g of salt per liter) to a rolling boil and blanch the florets for 8 minutes until tender but still slightly firm. Plunge into ice water.
- This keeps them white and firm. Drain well, pressing lightly to remove the water.
- For the béchamel, melt 60 g (2 oz) of butter in the medium saucepan over low heat without browning. Add the flour all at once and whisk into a pale roux.
- Cook for 1 minute, stirring constantly. Whisk in the warm milk in a thin stream, then keep whisking over medium heat for 5 minutes until thick.
- Whisk in the crème fraîche. Remove the germ from the 3 garlic cloves, crush them and add. Season with nutmeg, salt and pepper.
- Off the heat, whisk in half the Gruyère until melted.
- Arrange the cauliflower in the 30 cm (12 in) gratin dish and cover evenly with the sauce. Sprinkle with the rest of the Gruyère, the Parmesan and breadcrumbs. Bake for 25 minutes at 180 °C (350 °F) until golden.
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