Once Upon a Chef · by Jennifer Segal★ 4.8 (20)
Cauliflower Gratin
NUTRITION · PER SERVING55M COOK
CAL 16%·PRO 36%
CARBS 21G26% OF CAL
4G FIBER0G ADDED0G INTRINSIC10G OTHER6G TOTAL SUGAR
FAT 20G55% OF CAL
11G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich cauliflower gratin with creamy béchamel sauce, melted Gruyère and Pecorino, and a crispy breadcrumb topping. This is a classic French side that turns humble vegetables into an indulgent, crowd-pleasing dish for dinner.
sidefrenchcasserole🥧 baking dish🍲 stockpot🥄 saucepan🔥 ovenvegetarian
View the full recipe on Once Upon a Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium head cauliflower (about 2½ lbs/1.1kg), cut into medium florets
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed (see note)
- Salt
- Freshly ground black pepper
- Pinch of ground nutmeg
- 1 cup shredded Gruyère, divided
- 1/4 cup grated Pecorino Romano, divided
- 1/2 cup panko breadcrumbs
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons fresh thyme (or ¾ teaspoon dried)
At a glance
PER SERVING · TIME 55M
CAL 16%·PRO 36%
CARBS 21G26% OF CAL
4G FIBER0G ADDED0G INTRINSIC10G OTHER6G TOTAL SUGAR
FAT 20G55% OF CAL
11G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 24m
- Sodium
- 634mg
- Total sugar
- 6g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 635mg
- Calcium
- 409mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 634MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.