Cauliflower Gratin with Chestnuts under a Gruyere Crust

4 servings

40 minutes

Cauliflower gratin with chestnuts under a Gruyère crust is an exquisite dish of Italian cuisine that combines the tenderness of vegetables with the nutty sweetness of chestnuts. Inspired by French casserole traditions, this recipe reveals a richness of flavor nuances through a sauce made from cream, white wine, and chicken broth, with spicy notes of horseradish and nutmeg. The gratin achieves an appetizing golden crust thanks to Gruyère – a cheese with a deep, rich flavor. Ideal as a side dish for meat or as a standalone dish for a cozy family dinner. Baked chestnuts add pleasant texture while thyme adds fresh aroma. The dish warms with its richness, creating an atmosphere of comfort and gastronomic pleasure.

Energy value per serving

• Calories: 654
• Proteins: 19.3g
• Fats: 46.2g
• Carbohydrates: 43.4g

Ingredients

• Coarse salt: to taste
• Butter: 2 tbsp
• Cauliflower: 1 kg
• Shallots: 20 g
• Freshly ground black pepper: to taste
• Finely chopped garlic: 2.3 tsp
• Dry white wine: 0.3 glass
• Chicken broth: 1 glass
• Cream 40%: 1 glass
• Ground nutmeg: to taste
• Grated horseradish: 1.3 tbsp
• Peeled chestnuts: 300 g
• Chopped fresh thyme: 1.3 tbsp
• Grated Gruyere cheese: 100 g

Cooking steps

1. Boil the chopped cauliflower florets in salted boiling water until tender for about 6 minutes. Drain and rinse under cold water. Dry well with a paper towel.

   Required ingredients:

   • Coarse salt:  to taste
   • Cauliflower: 1 kg

2. Preheat the oven to 200 degrees.

3. Finely chop the stem of the cauliflower to make about 1.5 cups.

   Required ingredients:

   • Cauliflower: 1 kg

4. Melt the butter in a large skillet over medium heat. Add finely chopped stems, minced shallot, and garlic. Season with salt and pepper. Sauté, stirring, for 4 minutes. Then pour in the wine, broth, and cream. Cook over low heat, stirring, until the liquid reduces by half, about 10-12 minutes. Slightly cool and stir in the horseradish, season with salt and pepper, and sprinkle with nutmeg. Then transfer everything to a blender and puree until smooth. Stir in the thyme.

   Required ingredients:

   • Butter: 2 tablespoons
   • Shallots: 20 g
   • Finely chopped garlic: 2.3 teaspoons
   • Freshly ground black pepper:  to taste
   • Dry white wine: 0.3 glass
   • Chicken broth: 1 glass
   • Cream 40%: 1 glass
   • Grated horseradish: 1.3 tablespoon
   • Ground nutmeg:  to taste
   • Chopped fresh thyme: 1.3 tablespoon

5. Place the cabbage and halved chestnuts in a dish, season with salt and pepper. Pour the prepared puree over and mix lightly. Sprinkle with cheese and bake until golden for 30-35 minutes.

   Required ingredients:

   • Cauliflower: 1 kg
   • Peeled chestnuts: 300 g
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste
   • Grated Gruyere cheese: 100 g