Cauliflower Gratin with Cheddar and Ham
6 servings
50 minutes
Cauliflower gratin with cheddar and ham is an exquisite representative of French cuisine, where simple ingredients are transformed into a culinary masterpiece. Its history begins with traditional French casseroles that combine the rich flavor of cheese, the tender texture of cauliflower, and the spiciness of ham. In this dish, slightly boiled cauliflower retains a light crunch, while the creamy cheese sauce with nutmeg and thyme adds refined depth of flavor. Crispy bread crumbs provide contrast, creating a harmony of textures. The gratin is perfect as a main dish or as an elegant side to meat or fish. Its warm, rich taste makes it ideal for a cozy family dinner or festive gathering, filling the home with aromas of classic French gastronomy.
1
Melt half of the butter and blend with quartered bread, 1/4 teaspoon of salt, and a pinch of pepper in pulse mode - about 6 times.
- Unsalted butter: 60 g
- White sandwich (toast) bread: 4 pieces
- Salt: 3.5 teaspoons
- Ground black pepper: pinch
2
Place the rack in the middle position and preheat the oven to 230 degrees. In a large pot over high heat, bring 4 liters of water to a boil, adding 3 teaspoons of salt. Cut the cauliflower into florets, and large ones into smaller pieces. Boil for about 4 minutes until tender but still slightly crisp in the middle. Drain the water and let the cauliflower cool in a colander.
- Salt: 3.5 teaspoons
- Cauliflower: 900 g
3
Heat the remaining oil over medium heat in a 30 cm diameter skillet. Add chopped shallots and ham, cooking until the onion is soft, about 2 minutes. Then add minced garlic and sauté for another 30 seconds. Add flour. Stir in cream and bring to a boil. Add about 50 g of grated cheese, chopped thyme, nutmeg, cayenne pepper, 1/4 teaspoon of salt, and a pinch of ground pepper.
- Unsalted butter: 60 g
- Shallot: 1 head
- Ham: 160 g
- Garlic: 1 clove
- Wheat flour: 10 g
- Heavy (double) cream: 1.5 glass
- Cheddar cheese: 75 g
- Fresh thyme: 4 g
- Nutmeg: pinch
- Cayenne pepper: pinch
- Salt: 3.5 teaspoons
- Ground black pepper: pinch
4
Remove the pan from the heat and carefully add the cabbage to the sauce. Then transfer everything to a baking dish measuring 18-30 cm, sprinkle with the remaining cheese and breadcrumbs. Bake for about 12 minutes until the sauce starts bubbling and the color changes to light golden.
- Cheddar cheese: 75 g
- White sandwich (toast) bread: 4 pieces
