Cheese and Cauliflower Gratin

cauliflower gratin in a cast iron skillet with a serving spoon

4.91 from 10 votes

Cheese and cauliflower gratin is a tasty substitute for mashed potatoes. It is garlicky, buttery, cheesy, and the crispy breadcrumb topping adds a yummy crunchy texture.

Course Side dishes

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings people

Calories 363kcal

Author Lisa B.

Ingredients

For the cauliflower:

1 large head of cauliflower broken into florets
3/4 cups shredded Parmesan cheese
1/2 cup shredded Colby-Monterey Jack cheese
3 tablespoons unsalted butter cubed
1/2 teaspoon garlic powder
1/4 teaspoon Montreal steak seasoning
1/4 teaspoon thyme leaves chopped
Salt and pepper to taste

For the breadcrumb topping:

1 cup Italian-style panko (Japanese) bread crumbs
1/4 cup unsalted butter melted

Instructions

Fill a large stockpot about 1/4 the way with water. Bring the water to a boil over high heat
Place the cauliflower florets in a large steam basket over the pot. Cover. Reduce the heat to medium. Steam the cauliflower until very tender, about 20 minutes.
Preheat the oven to 350 degrees.
Transfer the cauliflower to a large bowl. Mash with a potato masher, ricer or process through a foodmill.
Stir in the cheeses, butter, garlic powder, salt and pepper to taste. Pour the cauliflower into a greased 8 x 8 x 2-inch greased casserole dish.
Combine the breadcrumbs and melted butter. Season with salt and pepper to taste. Spread the breadcrumbs over the top of mashed cauliflower.
Bake uncovered for 40-50 minutes until the cheeses are melted and the topping is golden brown.

Notes

Storage. I don't recommend storing the gratin in a cast iron skillet. It could cause the skillet to rust. Instead, transfer the leftover gratin to a storage container with a lid within two hours. Consume within one week.

Freezing. This gratin freezes extremely well, baked or unbaked. Cover the top of the gratin with aluminum foil. Consume within three months.

Reheating. Allow the gratin to thaw overnight in the refrigerator. If unbaked, follow instruction #7 in the recipe. If baked, preheat the oven to 350 degrees and bake for 15-20 minutes until the gratin is heated through.

Nutrition