Cauliflower Bacon Gratin

Suzy Rhodes Wed, 06/11/2014 - 06:38
Cauliflower Bacon Gratin

This dish is a lot like the one I grew up with except without the bacon. It’s so delicious it can even be served as a main dish, for brunch or lunch. It’s a great side for a roast and can be varied a little with spices, ham instead of bacon or even added sautéed onions. I got this recipe from my favorite French Cook, Dorie Greenspan. This recipe is all over the internet, so it’s very popular, and so it should be. 

It makes about 10 servings for a side dish and 5 servings for the main dish.




SourceDorie Greenspan
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes


cauliflower (cut into florets leaving one inch stem)
1⁄4 lb
bacon (cooked and cut into pieces )
1⁄3 c
large eggs (slightly beaten)
1 c
Heavy cream
2⁄3 c
whole milk
salt and pepper
freshly ground nutmeg
3 oz
grated cheese (Gruyere, Emmenthal or Swiss)


Preheat oven to 400 degrees F
1. Generously butter 9 x 13 Pyrex dish
2. In a large saucepan, bring salted water to a boil and drop cauliflower florets into boiling water for 10 minutes
3. Drain and rinse under cold water. Pat dry
4. Spread cauliflower out in buttered pan and sprinkle over bacon bits
5. Whisk together in a bowl the flour and eggs
6. When blended whisk in cream and milk
7. Season with salt, pepper and nutmeg
8. Stir in 2/3 of the cheese
9. Pour over cauliflower and let it settle
10 Top with remaining cheese
11. Bake for 25 minutes