Cheesy cauliflower & bacon gratin

Cheesy cauliflower & bacon gratin

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(21 ratings)

Prep: 15 mins Cook: 45 mins - 50 mins


Serves 4
This very indulgent version of cauliflower cheese is inspired by the après-ski classic, tartiflette

Nutrition and extra info

Nutrition: per serving

  • kcal817
  • fat57g
  • saturates29g
  • carbs51g
  • sugars14g
  • fibre9g
  • protein29g
  • salt2.12g
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  • 1 tsp vegetable oil
  • 200g smoked bacon lardons or cubetti di pancetta



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 2 large onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 800g potatoes, thickly sliced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1kg cauliflower, cut into bite-size florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 100g medium-mature cheddar or Gruyère, coarsely grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 250ml double cream


  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and fry the bacon for 5 mins until just starting to crisp. Add the onion and sizzle for 12 mins until soft and golden.

  2. Meanwhile, tip the potatoes into a large pan of water, making sure they are well covered. Bring to a gentle boil, then add the cauliflower and cook everything for 6-7 mins until both are tender. Tip into a colander and drain thoroughly.

  3. In a gratin dish, layer the potato and cauliflower, then scatter with bacon, onion and a small handful of cheese. Drizzle each layer with a little cream and season. Continue until all the layers are finished, pour over the remaining cream and scatter with the last of the cheese. Bake for 30 mins until bubbling. Remove from the oven and set aside for 1 min to rest. Serve straight from the dish with a crisp green salad.

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Comments (23)

tipsytizzy's picture

Tried today with green salad....delish xx

nandavies's picture

Delicious, didn't have enough cauliflower so added carrots and cooked with the potatoes. Served with diced cucumber, spring onions and lettuce. Lovely!

Caralee White's picture

Made it last night......Absolutely devine, so much so that my Son asked if he could put the Chicken Schnitzel back in order to have more, and my Daughter proceeded to have a bowl this morning after finishing her cereal for breakfast!!!!

catkins62's picture

This was delicious. Used smoked back bacon. Added tomatoes. Didn't measure cheese but used a mix of mature cheddar + a little bit of v strong blue. Leftovers will be partner's lunch for tomorrow ☺

suejenkins's picture

I had half a cauli left over and decided to give this a try. Am I glad I did!
I also used more than 100g of cheese+ but it makes a lovely lunch time dish and would be very welcome on a cold winters night warmed through from the day before as an easy after work meal with a lamb chop or two! Next time I'm going to try smoked lardons and paprika.

familychef's picture

Just made this for the first time, A-MAZ-ING. I used cheddar cheese, I didn't weigh this, I sprinkled over what looked right (probably a lot more than 100grms) and used the whole pot of cream - 300ml, oh yes I used thick sliced smoked back bacon. Served with runner beans, asparagus and mange tout. Ample for 4 people and very much enjoyed. Will be having this regularly

brandjus's picture

Loved this recipe as did my wife (and she's a tough cookie)
I made this for 2 and only had 400g of potatoes but pretty much kept all ingredients (little more cheese and 30ml more cream) the extra cream made the dish a little more saucy.

Think next time I will add more garlic (didn't use gruyere cheese) and add some mushrooms.

All in all this was a great dish

crazymothercooker's picture

We really enjoyed this recipe. Would like to try it with leek instead of cauliflower.

annmorrell's picture

This is a brilliant, have made it several times

vleugel00's picture

lovely recipe, made this several times. The kids love it!

melteaser's picture

Added broccoli to this and used creme fraiche instead of cream. Didn't measure anything though. Very enjoyable.

riveson's picture

I tried this one with creme fraiche. Although it doesn't bake well, I mixed it in with the onion after it was cooked - this makes it runny and you can then spread it over the rest of the ingredients before it goes in the oven. It's not as good as cream- but not a bad alternative!

actuale's picture

Very tasty and easy to prepare.

donnabamforth's picture

Very tasty, but high on the weight watcher's points! I made a bechamel sauce rather than use the cream, and added the cheese to the sauce instead.

louisenella's picture

I did this dish and my 8yr old son rated is as 10 out of 10. Its a great way to use potatoes and getting children to eat vegetables and the bacon makes it lovely and tasty. You can always substitute double cream for something else if you are watching your weight and add tomatoes sliced on top to make it look colourful instead of using loads of cheese which is fattening anyway.

elizabeth60's picture

I think this is really great. I usually make it using bacon rather than lardons and cut then quite small, also have added a sprinkle of parmesan on top to up the cheese flavour. As yet I have not used double cream as the fat content is too high. Single cream is OK but does tend to split, fromage frais tends to disappear. I have found the best flavour with creme fraich but as it does not melt into the cauli and potato it does not always look the best - great flavour though - will continue to be a favourite.

roskamr's picture

The amount of fat is indeed quite high, but it can be easily brought down by using less bacon. Cutting the bacon in small pieces makes it easier to scatter it through the whole dish. Replace the double cream by normal cream and use some light dutch cheese. It will make the dish less rich, but still very nice

rozmorgan's picture

Had this for dinner. Easy to cook, could be left to get on with itself and we found it easy to change the portions. Had it with the green salad Good Food recommends and it's just utterly wonderful together. If you were worried about the richness the salad cuts through all of that and the flavours work amazingly together. I was worried this would be to heavy for the summer but with the salad it was perfect!

Five thumbs up!

wabbit's picture

I first made this with my boyfriend and it was AMAZING :D i have made it many times since and it has been perfect everytime!! LOVE IT!


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