Cauliflower Gratin With Leeks and White Cheddar

By Alison Roman

Updated March 27, 2019

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
1 hour
Rating
4(3,661)
Comments
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A sort of cheater's gratin, this cauliflower cooked with leeks and cream doesn’t require blanching or a béchamel, making it a low maintenance, deeply comforting side dish. To skirt the blanching, the cauliflower and cream is covered in foil to give the vegetables a chance to get tender without drying out. The foil then comes off so the top can brown and the cream can reduce, creating a thick, velvety sauce. If your heart desires a crunchier texture, add a scattering of bread crumbs tossed in olive oil and seasoned with salt and pepper when the aluminum foil comes off.

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Ingredients

Yield:4 to 6 servings

  • 1 small-ish head cauliflower (about 2 pounds), green leaves removed

  • Olive oil, for drizzling

  • 1 small leek, white and light green part only, very thinly sliced

  • Kosher salt and black pepper

  • ¾ cup heavy cream

  • 6 ounces sharp white Cheddar, grated (about 1 ½ cups)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

11 grams carbs; 66 milligrams cholesterol; 307 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 25 grams fat; 3 grams fiber; 532 milligrams sodium; 12 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Slice cauliflower head lengthwise into ½-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That’s fine. You’ll use them as well.)

  2. Step 2

    Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don’t worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.

  3. Step 3

    Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.

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Ratings

4 out of 5
3,661 user ratings
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Comments

seoul cooker

Learned a trick about leeks when my kids gave me lessons at a cooking school. Cut an X in the base of the leeks and immerse in a glass or bowl of water. Leave it at least 5 or ten minutes. The water will become surprisingly sandy. Change the water and repeat. After the third time it's usually clear, but if not, do it again. It does take about half an hour, but only about three minutes of activity. Just let it happen in the background.

Melissa

Can I use something other than heavy cream? Is it advisable to make and freeze all but bread crumb topping? Thanks!

Nancie

I've cooked this 3 times in the last 3 weeks, so, yes, I love this dish. Made it once with coconut milk since that was what I had & it didn't change the flavor or texture at all. Like many, it took about twice the indicated time before the cauliflower was fork tender. I added a wee bit of ancho chili flakes with the salt & pepper for a little zing, & also squeezed on a bit of lemon when I took it out of the oven. It's very rich & so tasty that I always want to eat more than I ought.

Karen

Added thinly sliced baby potatoes for more heft. Put grated cheese between Mayers as suggested by someone else. Topped with thin sliced scallions and scallion greens once it came out of the oven for extra crunch.

Maggie

I made this in a 9x13 pan (3 quarts) so it was one layer of cauliflower, etc. Worked out great. I think the instructions are backwards. It’s more like 40 minutes with foil and 15 without.

Alison

Any notes on how to make this ahead and serve later?

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