Gratin with three cheeses and cauliflower
6 servings
60 minutes
Gratin with three cheeses and cauliflower is a true gastronomic delight from European cuisine. Its history traces back to France, where gratins became popular for their crispy crust and tender texture. It combines three types of cheese — tangy Gruyère, soft Emmental, and rich Parmesan, creating a rich creamy flavor. Baked cauliflower adds lightness to the dish, while the aroma of nutmeg and white pepper adds sophistication. Gratin is perfect as a standalone dish or as a side for meat and fish. It can be prepared in advance and baked before serving, making it an excellent option for family dinners or festive gatherings.
1
Preheat the oven to 200°C and bring a large pot of salted water to a boil. Place whole heads of cauliflower in the water, bring to a boil, and cook for 3 minutes. Drain the water and let them dry for a few minutes. Then brush the heads with 1 tbsp of oil and bake for 30 minutes. Place on a baking sheet.
- Cauliflower: 4 pieces
- Olive oil: to taste
2
Place the onion, bay leaf, and butter in a pan, add a little salt, and sauté until soft and golden brown. Add flour and mustard powder, mix well, gradually pour in the milk, and stir until a sauce consistency is reached. Let it simmer on low heat for 4-5 minutes until thickened, then add cream and bring to a boil, stirring. Remove from heat, add 'Gruyère', 'Emmental', and 2/3 of 'Parmesan', and stir until the cheese melts. Add nutmeg, white pepper, and salt. Place on low heat if the cheese hasn't fully melted. Pour the mixture over the cauliflower. Store in the refrigerator for up to 2 days.
- Onion: 2 heads
- Bay leaf: 3 pieces
- Butter: 20 g
- Wheat flour: 20 g
- Dry mustard: 1 teaspoon
- Milk: 250 ml
- Grated Gruyere cheese: 100 g
- Grated Emmental cheese: 100 g
- Grated Parmesan cheese: 50 g
- Ground nutmeg: to taste
- Ground white pepper: to taste
- Cream 40%: 200 ml
3
Before serving, place in an oven preheated to 220°C, sprinkle with the remaining 'Parmesan', nutmeg, and bake for 20 minutes until the mixture bubbles and a golden crust forms.
- Grated Parmesan cheese: 50 g
- Ground nutmeg: to taste