A simple dish topped with a crispy crust of breadcrumbs and melted cheese, gratins are a rustic, crowd-pleasing way to serve up the flavours of fall. Rich and creamy with a beautiful crunchy and cheesy top, this dish is perfect to serve along all your favourite fall roasts. This is one of 17 delicious recipes found in the 2022 Milk Calendar.

Prep icon
PREP30 min
Prep icon
Cooking45 min
Prep icon
Ready in1 h 15 min

Ingredients

TOPPING

Instructions

  1. Step
    Preheat oven to 350°F (180°C).
  2. Step
    In a large pot of boiling salted water, cook cauliflower for 5 minutes. Drain and set aside in a bowl.
  3. Step
    In a large, deep, oven-proof skillet, cook bacon over medium heat for about 8 minutes or until crispy. Set aside on a paper towel-lined plate. Return skillet with bacon fat to medium heat and add leeks. Cook, stirring occasionally for 5 to 7 minutes or until very soft and becoming golden. Add to bowl with cauliflower.
  4. Step
    Add butter to same skillet and melt over medium heat. Stir in flour, thyme, salt and pepper; cook, stirring for 1 minute. Gradually whisk in milk and cook, stirring occasionally for about 5 minutes or until bubbly and thickened. Stir in Gruyère and Parmesan cheeses until melted. Stir cauliflower mixture and all but 1/4 cup (60 mL) of the bacon into sauce until well coated.
  5. Step
    In a small bowl, stir together breadcrumbs with reserved 1/4 cup (60 mL) bacon, Gruy.re cheese, butter and parsley until well coated. Sprinkle over top of cauliflower. Bake for 20 to 30 minutes or until bubbly and top is golden. Let stand about 10 minutes before serving.

Notes

This recipe was inspired by the Cauliflower, Leek & Bacon Gratin recipe from the 2015 Milk Calendar, created by Heather Trim. You can view the original recipe here.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

TIP

If you do not have an oven-proof skillet, transfer the cauliflower mixture into an oven-proof casserole dish to bake.