Cheesy cauliflower & bacon gratin

Cheesy cauliflower & bacon gratin

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(30 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

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10th Oct, 2012
lovely recipe, made this several times. The kids love it!
22nd Oct, 2011
Added broccoli to this and used creme fraiche instead of cream. Didn't measure anything though. Very enjoyable.
10th Aug, 2011
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!
8th Aug, 2011
Very tasty and easy to prepare.
10th Feb, 2011
one of my favourite dishes....i cook it this way, with a few little changes....
14th Oct, 2010
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.
29th May, 2010
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.
7th May, 2010
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.
7th May, 2010
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
3rd May, 2010
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!


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