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A cheesy, creamy cauliflower Au Gratin casserole with rich Bechamel sauce topped with a crusty layer of breadcrumbs and cheese.

Creamy Cauliflower Au Gratin

  • Author: The Cooking Jar
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4-6 1x


  • 1 head cauliflower, cut into small florets
  • 4 tablespoons butter, divided
  • 2 tablespoons flour
  • 2 cups milk
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 1 cup Gruyere/Swiss cheese, grated and divided
  • 1/2 cup Parmesan cheese
  • 1/4 cup breadcrumbs


  1. Over medium high heat, bring a pot of salted water to a boil and blanch the cauliflower florets for 5 minutes or until al dente. Drain completely and set aside
  2. Over medium low heat, melt 2 tablespoons butter
  3. Add flour and whisk constantly for 2 minutes to make a roux
  4. Pour in milk and bring to a simmer, whisking continuously to remove lumps until sauce thickens, about 10-15 minutes
  5. Remove from heat and season with salt and pepper to taste, nutmeg, 1/2 cup Gruyere/Swiss and Parmesan cheese
  6. Pour 1/3 of the sauce in a 1 1/2 quart baking dish. Top with cauliflower and pour the rest of the sauce over it
  7. Combine breadcrumbs with remaining Gruyere/Swiss cheese and sprinkle on the cauliflower
  8. Melt 2 tablespoons butter and drizzle over the casserole
  9. Bake at 375 degrees F for 25-30 minutes or until the top has browned


Adapted from Food Network