Cheesy Cauliflower Potato Gratin (Printable Version)
A creamy gratin featuring tender potatoes and cauliflower in a rich, cheesy sauce baked to golden perfection.
# What You Need:
→ Vegetables
01 - 1 lb Yukon Gold potatoes, peeled and thinly sliced
02 - 1 lb cauliflower florets
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 cup whole milk
06 - 1 cup heavy cream
07 - 1 ½ cups grated Gruyère cheese
08 - ¾ cup grated Parmesan cheese
09 - 2 tbsp unsalted butter
→ Pantry
10 - 2 tbsp all-purpose flour
11 - ½ tsp ground nutmeg
12 - Salt and black pepper, to taste
→ Topping
13 - 2 tbsp breadcrumbs (optional)
14 - 1 tbsp melted butter (for breadcrumbs, optional)
# How-To Steps:
01 - Preheat the oven to 375°F. Grease a 9x13 inch baking dish with butter.
02 - Bring a large pot of salted water to a boil. Add the potato slices and cauliflower florets and cook for 5 minutes until just tender. Drain thoroughly and set aside.
03 - Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the chopped onion and minced garlic; cook until softened, about 3 minutes.
04 - Stir in 2 tablespoons of all-purpose flour and cook for 1 minute to form a roux.
05 - Gradually whisk in 1 cup whole milk and 1 cup heavy cream. Simmer gently, whisking constantly until thickened, about 4 to 5 minutes.
06 - Remove sauce from heat. Stir in 1 ½ cups Gruyère cheese, ½ cup Parmesan cheese, ½ teaspoon ground nutmeg, salt, and black pepper until the cheese melts and sauce is smooth.
07 - Layer half of the potatoes and cauliflower in the prepared baking dish. Pour half of the cheese sauce over them. Repeat with remaining vegetables and sauce.
08 - Sprinkle the remaining ¼ cup Parmesan cheese over the top. If desired, combine breadcrumbs with 1 tablespoon melted butter and scatter on top for extra crunch.
09 - Bake for 40 to 45 minutes until golden brown and bubbling. Allow to rest for 10 minutes before serving.
# Helpful Tips:
01 -
- It tastes like you spent hours in the kitchen, but comes together in just over an hour.
- Crispy golden top meets creamy, dreamy interior—textural perfection that works as a side or standalone meal.
- The nutmeg hides quietly in the background, making people ask what that incredible flavor is.
02 -
- Don't skip blanching the vegetables; it ensures they cook through properly in the oven rather than leaving you with crunchy potatoes and soft cauliflower.
- Your sauce should be thick but pourable when raw—it will thicken slightly as it bakes, so if it seems too thick now, add a splash more milk.
- Cold cream straight from the fridge can break if your roux is too hot; a 30-second pause between heating and combining saves disaster.
03 -
- Make your roux with cold milk whisked in gradually; this is the single best way to prevent lumps that haunt you in the baking dish.
- Taste your sauce before it goes in the oven—salt and pepper are your only chances to adjust flavor; cheese will intensify as it bakes.