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This worked great as a potluck side on Mother’s Day. Cauliflower doesn’t lose its color waiting in a hot dish for the family to sit down. To make it lower carb, we substituted half and half for the milk, chickpea flour for the flour, and almond meal for the breadcrumbs. It looked fabulous and got lots of compliments.
Made this for Christmas together with friends. It was great !Wondering if the cauliflower can be replaced by sweet corn next time
Hi, Neh! Emma here, managing editor. Sure! You could do this with sweet corn. Why not?! I’d cook the sweet corn first and cut the kernels off the cob. I’m not sure how many cups of kernels you’d need. Maybe three or four cups? Just keep adding until the pan looks as filled as it did when you made it with cauliflower. Give it a try and let us now how it works out!
Is there a way to make this a few hours ahead of serving time and bake it right before dinner?
Hi Pauline, sure, you could easily do this.
Exactly what I was looking for today! Will cook it tonight. Love your blog. It’s my go-to when I need ideas or advice. Thank you Elise.
I tried this tonight and I followed the recipe to the letter and it came out great. I can see using different cheeses to mix it up a bit, and I may try it with Panko bread crumbs next time, but man! This was really good!
I’d like to make all or part of this ahead for tomorrow’s Easter dinner. Can I and how?
Hi Ann, if I were to make this ahead, I would go all the way through to assembly before baking. Then the day of I would bake the gratin, toast the breadcrumbs, then finish the gratin with toasted breadcrumbs.
Would using regular Swiss, or maybe a mixture of Swiss and Gruyere (or Gruyere and Parmesan?), make a pale imitation of the dish? I’m sure all Gruyere would be nutty and deep in flavor, but not sure how much would change using a different, but similar, cheese. Thanks. Love cauliflower and this sound and looks wonderful!
Hi Arcey, I think as long as you are using a cheese whose flavor you love, it will work. Gruyere is such a wonderful cheese, but it is on the expensive side. I could see mixing it with Swiss or with Parm. You could probably also make this with cheddar.
I was trying not to sound too cheap, but yes, my reason for the question is that Gruyere is so pricey! :)
Again an awesome recipe. Before my family was home my neighbor came by……..she took half of this dish. Said it was awesome. SO, I suppose I should make more!
Elsie: I made this dish for Easter dinner for a family member who has Autism. For years I have prepared meals and unless I ask “how was dinner”? he doesn’t make comments. However, this dish, your creation, my cooking, caused the biggest conversation. Simply put, he said, “This is excellent” My son looked at me immediately and smiled. Our relative has never expressed enjoyment about a meal. Today almost made me cry at the table. This says volumes …..thank you for your time with all the recipes. I have a bit of hope that maybe the next meal will cause this person to say more remarkable comments.
Thanks for all the great recipes. I enjoy your blog so keep them coming. The banana bread really is the best. I used another recipe for years and since I tried yours I’ve switched for good. It’s great. Thanks again.
You’re very welcome Brooklyn Girl!
I, too, adore cauliflower and only yesterday made a gratin (without leeks), using cheddar cheese. Unfortunately, the bechamel fell apart while baking, leaving a gooey, greasy mess. Is there any way to avoid this or to fix it if it does happen? I also like to toast breadcrumbs in a mixture of butter and lemon juice, and sprinkle liberally over steamed, lightly salted cauliflower – no baking, just quick, simple and yummy!
Hi Arlene, it may have something to do with the cheese. Cheddar tends to separate. I looked up the issue online and found some useful advice here: http://www.chowhound.com/post/mac-cheese-sauce-separate-362646?page=2 A couple bits: Simmer the bechamel a couple minutes before adding the cheese, and whisk vigorously. Take the pot off the heat before adding the cheese, or use a very low heat. Add a little extra fat like a few tablespoons of cream. Use younger, less sharp cheese, a mild cheddar instead of sharp cheddar. Add a little mustard to the sauce, which can act as a stabilizer.