Cheesy cauliflower & bacon gratin

Cheesy cauliflower & bacon gratin

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(15 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins - 50 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
817
protein
29g
carbs
51g
fat
57g
saturates
29g
fibre
9g
sugar
14g
salt
2.12g

Ingredients

  • 1 tsp vegetable oil
  • 200g smoked bacon lardons or cubetti di pancetta
  • 2 large onions, sliced
  • 800g potatoes, thickly sliced
  • 1kg cauliflower, cut into bite-size florets
  • 100g medium-mature cheddar or Gruyère, coarsely grated
  • 250ml double cream

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Method

  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.

Recipe from Good Food magazine, April 2010

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Comments

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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
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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
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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
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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
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Very tasty and easy to prepare.

donnabamforth's picture
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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
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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
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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
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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
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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
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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!

suerita's picture

I used smoked bacon rather than lardons, as I find them too fatty. I also steamed the cauliflower, as it does hold a lot of water when boiled, even if you drain it well.

leo-in-france's picture
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That is an excessive total weight of veg for four people! It's over two kilos of veg - 4lbs in Imperial weight!
And the saturated fat content is pretty high too.; 200 grams fatty bacon: 100grams high fat cheddar :and 250ml of double cream. That's an awful lot of animal fat.
I made half the recipe for the two of us - but there was far too much, and it was far too fatty.
Frankly, I preferred the old-fashioned , 'cauli-cheese'
This recipe might be good for vegetarians though.

marguerite_caunt's picture
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This recipe was a real disappointment. The prep time was much longer than 15 minutes, the amount of cheese was totally insufficient - I used nearly double and it still wasn't enough. The various layers didn't meld together and there was liquid in the bottom of the dish even though I thoroughly drained the potatoes and cauliflower as directed. Sad, because I'd been looking forward to it.

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