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Cauliflower Gratin Recipe with Sharp Cheddar and Crunchy Panko

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A cozy and veggie-packed cauliflower gratin featuring a creamy sharp cheddar cheese sauce topped with buttery toasted panko breadcrumbs for a perfect crunchy finish. This easy side dish is ready in under 45 minutes and perfect for any occasion.

Ingredients

Scale
  • 1 large head cauliflower (about 2 pounds / 900 grams), cut into bite-sized florets
  • 2 cups sharp cheddar cheese (about 8 ounces / 225 grams), shredded
  • ½ cup Parmesan cheese (about 1.75 ounces / 50 grams), grated
  • 1 cup panko breadcrumbs (about 3 ounces / 85 grams)
  • 3 tablespoons unsalted butter (about 42 grams), divided
  • 3 tablespoons all-purpose flour (24 grams)
  • 2 cups whole milk (480 ml)
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • Fresh thyme sprigs (optional, for garnish or mixed into sauce)

Instructions

  1. Preheat the oven to 375°F (190°C). Cut the cauliflower into bite-sized florets, then steam or boil until just tender, about 6-8 minutes. Drain thoroughly and let sit for 5 minutes to release excess moisture.
  2. In a medium saucepan, melt 1½ tablespoons unsalted butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds, without browning.
  3. Stir in all-purpose flour and whisk constantly for 1-2 minutes to cook out the raw flour taste.
  4. Gradually pour in the whole milk while whisking continuously to keep the sauce smooth. Bring to a gentle simmer and cook until thickened, about 4-5 minutes.
  5. Remove from heat and stir in sharp cheddar, Parmesan, Dijon mustard, salt, and pepper to taste.
  6. In a small skillet, melt the remaining 1½ tablespoons butter over medium heat. Add panko breadcrumbs and stir frequently until golden and crunchy, about 3-4 minutes. Remove from heat and set aside.
  7. Lightly butter a 9×13-inch baking dish. Spread the drained cauliflower evenly in the dish.
  8. Pour the cheese sauce over the cauliflower, coating well.
  9. Sprinkle the toasted panko breadcrumbs evenly on top.
  10. Bake uncovered for 20-25 minutes, until the topping is golden brown and the cheese sauce is bubbling. If the top browns too quickly, loosely cover with foil.
  11. Let the gratin rest for about 5 minutes before serving.

Notes

Dry the cauliflower well after cooking to avoid watery gratin. Toasting panko with butter adds a nutty crunch and better browning. Constant whisking prevents lumps in the cheese sauce. You can add a pinch of nutmeg to the sauce for subtle warmth (optional). For a crispier top, broil for the last 2 minutes but watch closely to prevent burning. Sauce thickness can be adjusted with milk before baking.

Nutrition

Keywords: cauliflower gratin, sharp cheddar, panko breadcrumbs, cheesy cauliflower, easy side dish, comfort food, baked cauliflower

Find it online: https://blairrecipes.com/cauliflower-gratin-recipe-with-sharp-cheddar-and-crunchy-panko-easy-perfect-side-dish/