Name: Cheesy cauliflower & bacon gratin
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: British
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

Home
Recipes
Cheesy cauliflower & bacon gratin

Cheesy cauliflower & bacon gratin

Barney Desmazery

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 45 mins - 50 mins

A star rating of 4.3 out of 5.38 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Green salad with avocado

A star rating of 4.7 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal817
fat57g
saturates29g
carbs51g
sugars14g
fibre9g
protein29g
salt2.12g

Method

step 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.
step 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.
step 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.38 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now