Cauliflower & Leek Gratin

“Then he said to the crowd, ‘If any of you wants to be my follower, you must give up your own way, take up your cross daily, and follow me. If you try to hang on to your life, you will lose it. But if you give up your life for my sake, you will save it.”

-Luke 9:23-24 NLT

This Cauliflower and Leek Gratin is a comforting dish that’s perfect to bring to the holiday dinner table. This dish might even get mistaken for a creamy pasta dish! Combining cauliflower florets in a rich, decadent, cheesy sauce with leeks then placed in an oven-baked dish. This recipe turns simple vegetables like cauliflower into something truly special. Sautée your leeks and combine them with garlic, dijon mustard, dried thyme, parmesan cheese, and heavy cream for an irresistible sauce.

Once you mix a heap of grated parmesan cheese into the sauce, you might think we’re done with it But this dish is topped with more freshly grated parmesan and baked until it’s golden, bubbly, and oozing. This casserole is cozy, savory, and perfect as a holiday side dish or an elevated weeknight vegetable that still feels indulgent.

Lauren Eliza Eats

Cauliflower Leek Gratin

This cauliflower and leek gratin is tender and baked in a creamy sauce with a golden, bubbly topping. A cozy, comforting side dish perfect for holidays or weeknight dinners.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Ingredients Method

Ingredients

  

• 1 cauliflower cut into florets
• ½ leek dark green part removed, thinly sliced white and light green leek only
• 1 tsp butter
• 2 cloves garlic minced
• 1 Tbsp all-purpose flour
• 1 cup heavy cream
• 1 tsp dijon mustard
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 cup grated parmesan cheese

Method

 

1. Cut your cauliflower into florets and wash. To a pot of boiling salted water, add cauliflower florets and boil for 3-4 minutes.
2. Drain cauliflower florets and set aside.
3. Wash and discard dark green leaves of leek. Thinly slice light green and white parts of leek.
4. In a large skillet, add butter and sliced leek and sauté for 4-5 minutes on medium-low heat.
5. Add minced garlic and sprinkle flour over leeks and cook for a couple of minutes.
6. Then add heavy cream, dijon mustard, thyme, salt, and pepper. Stir and let cook on medium-low heat until sauce starts to thicken up.
7. Grated ½ of parmesan cheese into sauce and combine. Adjust seasoning to cheese sauce.
8. Add in blanched cauliflower florets and combine with cheese sauce until evenly distributed.
9. In a casserole dish, add the cauliflower leek mixture and top with the remaining grated parmesan cheese.
10. Bake at 350℉ for 20-25 minutes or until the gratin is bubbling and the parmesan is golden brown.
11. Remove from oven and let cool slightly. Serve warm.