Cauliflower and Bacon Gratin

A golden Gruyère crust gives way to cauliflower florets that still hold their shape, with smoky bacon tucked between them. The thick béchamel keeps the centre soft, while nutmeg lifts the milk and balances the bacon’s salt.

Instructions

1. Blanch the cauliflower

   Heat the oven to 200°C / 400°F. Break the cauliflower into florets and rinse. Cook in a large pan of boiling salted water for 10–12 minutes, until a knife meets slight resistance. Drain thoroughly.

2. Render the bacon

   Put the bacon in a dry frying pan over medium heat, without adding fat. Stir until browned and the fat has rendered, then drain.

3. Make the béchamel

   Melt the butter in a saucepan. Stir in the flour and cook for one minute; the roux should foam but not colour. Gradually whisk in the milk, then cook over low heat, stirring constantly, until thickened. Season with salt, pepper and nutmeg.

4. Assemble and gratinate

   Arrange the well-drained cauliflower and bacon in a gratin dish. Spoon the béchamel over the top and scatter with grated Gruyère. Bake at 200°C / 400°F for 20–25 minutes, until the top is golden and the sauce bubbles at the edges.

Chef's tips

• Drain the cauliflower thoroughly, then leave it in the colander for a minute to steam off; residual water will thin the béchamel in the dish.
• Add the milk in three or four additions, whisking each one smooth before pouring in more.
• Season the béchamel lightly: the bacon and Gruyère already bring plenty of salt.

Storage

Keeps covered in the refrigerator for 3 days. Reheat at 160°C / 325°F until hot in the centre; the top will crisp up again slightly.