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.
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.
- 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.
- 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.
- Butter: 2 tablespoons
- Shallot: 20 g
- Finely chopped garlic: 2.3 teaspoons
- Freshly ground black pepper: to taste
- Dry white wine: 0.3 glass
- Chicken broth: 1 glass
- Double cream 40% fat: 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.
- Cauliflower: 1 kg
- Peeled chestnuts: 300 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Grated Gruyere cheese: 100 g
