Cauliflower Gratin With Leeks and White Cheddar

By Alison Roman

Cauliflower Gratin With Leeks and White Cheddar
Karsten Moran for The New York Times
Total Time
1 hour
Rating
4(3,451)
Comments
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A sort of cheater's gratin, this cauliflower cooked with leeks and cream doesn’t require blanching or a béchamel, making it a low maintenance, deeply comforting side dish. To skirt the blanching, the cauliflower and cream is covered in foil to give the vegetables a chance to get tender without drying out. The foil then comes off so the top can brown and the cream can reduce, creating a thick, velvety sauce. If your heart desires a crunchier texture, add a scattering of bread crumbs tossed in olive oil and seasoned with salt and pepper when the aluminum foil comes off.

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Ingredients

Yield:4 to 6 servings
  • 1small-ish head cauliflower (about 2 pounds), green leaves removed
  • Olive oil, for drizzling
  • 1small leek, white and light green part only, very thinly sliced
  • Kosher salt and black pepper
  • ¾ cup heavy cream
  • 6ounces sharp white Cheddar, grated (about 1½ cups)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

307 calories; 25 grams fat; 14 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 12 grams protein; 532 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Slice cauliflower head lengthwise into ½-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That’s fine. You’ll use them as well.)

  2. Step 2

    Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don’t worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.

  3. Step 3

    Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.

Ratings

4 out of 5
3,451 user ratings
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Comments

Melissa

Can I use something other than heavy cream? Is it advisable to make and freeze all but bread crumb topping? Thanks!

seoul cooker

Learned a trick about leeks when my kids gave me lessons at a cooking school. Cut an X in the base of the leeks and immerse in a glass or bowl of water. Leave it at least 5 or ten minutes. The water will become surprisingly sandy. Change the water and repeat. After the third time it's usually clear, but if not, do it again. It does take about half an hour, but only about three minutes of activity. Just let it happen in the background.

Nancie

I've cooked this 3 times in the last 3 weeks, so, yes, I love this dish. Made it once with coconut milk since that was what I had & it didn't change the flavor or texture at all. Like many, it took about twice the indicated time before the cauliflower was fork tender. I added a wee bit of ancho chili flakes with the salt & pepper for a little zing, & also squeezed on a bit of lemon when I took it out of the oven. It's very rich & so tasty that I always want to eat more than I ought.

annie

This recipe is calling for a tsp of Dijon mixed into the cream

Linda

This was delicous!

Sue

Watch out for "breaking" of aged white cheddar.

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