Traditional Cauliflower Gratin with Béchamel and Bacon
Ingredients
- 1 pcCauliflower (in florets)
- 150 gSmoked lardons (grilled)
- 50 gUnsalted butter (melted)
- 50 gWheat flour (sifted)
- 500 mlWhole milk (at room temperature)
- 100 gEmmental cheese (grated)
- 2 pinchNutmeg (ground)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender cauliflower florets smothered in a smooth, nutmeg-scented béchamel. The cheese crust should be deep gold and crack under the spoon.
- 1
Break the cauliflower into even florets. Plunge them into boiling salted water. They should be tender but not mushy; a knife tip should slide in easily.
- 2
In a dry pan, brown the smoked bacon bits until they are crispy and have rendered their fat.
- 3
Melt the butter. Add the flour all at once and stir vigorously. Gradually pour in the milk while whisking. The sauce is ready when it thickly coats the back of a spoon.
- 4
Add nutmeg, salt, and pepper to the sauce. Mix the cauliflower, bacon, and béchamel in an ovenproof dish. Cover generously with grated emmental.
- 5
Bake at 200°C. Remove the dish when the cheese is bubbling and a shiny, brown crust has formed on top.
Frequently asked questions
How do you get this dish right?
- Do not overcook the cauliflower in water; it will turn to mush in the oven.
- For a lump-free béchamel, pour the milk very slowly at the beginning.
- For extra crunch, mix a bit of breadcrumbs with the cheese.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven to maintain the crispiness.
