Recipe Information

• Servings: 4
• Total Time: 50 minutes (Prep: 20 minutes, Cooking: 30 minutes)
• Difficulty: Easy

Ingredients

• 1 small cauliflower
• Approximately 20 small firm potatoes (e.g., baby potatoes)
• 8 thick slices of smoked bacon
• 200 grams Cantal cheese
• Béchamel Sauce:
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 500 ml milk
  • 200 grams grated Emmental cheese
  • Grated nutmeg, to taste
  • Salt and freshly ground pepper, to taste

Instructions

1. Break the cauliflower into medium-sized florets.
2. Peel the potatoes.
3. Cut the bacon into large lardons.
4. Slice the Cantal cheese.
5. Bring a pot of salted water to a boil; cook the cauliflower for 5 minutes. Drain and keep warm.
6. Cook the potatoes in boiling salted water until tender.
7. Meanwhile, prepare the béchamel sauce. Start by melting the butter, then add the flour, stirring for a few minutes. Gradually add the milk while continually stirring, allowing it to thicken over medium heat. Season with salt, pepper, and nutmeg to taste.
8. Remove from heat and stir in the grated Emmental cheese (reserve some for topping the gratin).
9. Drain the potatoes.
10. In a quiche dish, layer the cauliflower in the center and generously pour the cheese béchamel sauce over it (this serves as the Mornay sauce).
11. Sprinkle the remaining grated Emmental cheese on top.
12. In a skillet, brown the lardons, then add the potatoes and mix well.
13. Arrange the lardons and potatoes around the cauliflower in the quiche dish, topping everything with the slices of Cantal cheese.
14. Broil for 10 minutes until golden brown.

Notes

Feel free to add more vegetables, such as steamed broccoli or carrots, for an extra nutritional boost.

Recipe Tips

For a crispier top, you can add breadcrumbs mixed with a little melted butter before broiling.

Nutritional Information

This recipe yields approximately 350 calories per serving.

Frequently Asked Questions

1. Can I use other types of cheese?

Yes, feel free to substitute Cantal with cheeses like Gruyère or cheddar for a different flavor.

2. Can I prepare this dish in advance?

Absolutely! You can prepare the gratin up to the point before broiling and store it in the refrigerator. Just add a few extra minutes to the cooking time when you’re ready to bake it.

3. Is it necessary to use flour for the béchamel?

The flour helps to thicken the sauce. If you’re looking for a gluten-free option, you can use cornstarch instead.

4. How can I make this dish vegetarian?

Simply omit the bacon and add other vegetables or mushrooms for flavor. Use vegetable stock for cooking to enhance the taste.

5. Can I freeze leftovers?

Yes, you can freeze the gratin. Make sure to cool it completely, then store it in an airtight container. Reheat in the oven before serving.