Cheesy Cauliflower Gratin

This cozy gratin delivers all the comfort of classic mac and cheese—only with tender cauliflower in place of pasta. The rich, velvety sauce gets depth from sharp cheddar, nutty Gruyere, and a gentle infusion of bay, garlic, and smoky ham. It’s a clever way to use up leftover cheese odds and ends, and a guaranteed crowd-pleaser at winter gatherings.

INGREDIENTS:

1 head cauliflower, cut into large florets
1/4 cup homemade or panko breadcrumbs
1/4 cup sharp cheddar cheese, grated
Butter as needed

Sauce:
1 1/2 cups milk
2 bay leaves
1 clove garlic, peeled and split in half
1/3 cup diced ham such as smoked Virginia or Black Forest
3 tablespoons unsalted butter
3 tablespoons flour
1/4 cup sharp cheddar, grated
1/4 cup Gruyere, grated
Salt and freshly ground pepper

METHOD:

Heat the oven to 400°F.

Bring a large pot of well-salted water to a boil. Blanch cauliflower florets for 3–5 minutes, until just tender. Drain thoroughly and set aside.

In a small saucepan, warm milk with bay leaves, garlic, and diced ham over medium heat. Bring just to a simmer, remove from heat, and let steep for 10 minutes. Discard the bay leaves and garlic.

In a sauté pan, melt 3 tablespoons butter over medium heat. Add flour and whisk continuously for 2–3 minutes to form a blond roux. Slowly pour in the warm infused milk while whisking, cooking until the sauce thickens. Stir in cheddar and Gruyere until melted. Season lightly with salt and pepper, tasting as you go.

Add drained cauliflower to the warm sauce and gently fold to coat. Spoon into a buttered gratin dish. Sprinkle with the remaining 1/4 cup cheddar and the breadcrumbs. Add a touch more pepper over the top.

Bake 15–20 minutes, until bubbling and golden brown. Let stand briefly before serving—the sauce will be very hot.

SERVING SUGGESTIONS: