Cheesy cauliflower & bacon gratin

Cheesy cauliflower & bacon gratin

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(31 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, questions and tips

Sign in or create your My Good Food account to join the discussion.'s picture
9th May, 2018
Been making this weekly for 6 months, my wife and myself love it. We don't bother with a side salad and treat it as a main meal. I make more than than the recipe suggests so there is enough left over for lunch the following day. Both of us like the cauli to be crunchy rather than soft so we par boil for 3/4 mins only. Although the prep time is way out, (I am disabled), the end result is amazing and well worth the extra time.
10th Oct, 2016
Tried today with green salad....delish xx
9th Aug, 2015
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
6th Jan, 2015
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!!!!
5th Jan, 2015
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
20th Oct, 2013
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.
7th Feb, 2013
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
6th Feb, 2013
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
12th Nov, 2012
We really enjoyed this recipe. Would like to try it with leek instead of cauliflower.
29th Oct, 2012
This is a brilliant, have made it several times


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