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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24th Apr, 2010
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!
10th Apr, 2010
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.
10th Apr, 2010
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.
1st Apr, 2010
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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