This creamy, cheesy gratin makes an impressive holiday side, but it is so delicious you’ll want to make it much more often. The nutty flavor of the cheese is the perfect complement to the mild-flavored cauliflower, and using broth ensures the perfect texture. It’s simply one of the best sides you’ll ever make.
cost per recipe: $11.25
The price is determined by the national average.
cup plain panko (Japanese-style bread crumbs)
cup grated Gruyère cheese
tablespoons all-purpose flour
cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
teaspoons Dijon-style mustard
teaspoon cayenne pepper (optional)
head (about 2 1/2 pounds) cauliflower, cut into bite-sized florets (about 7 cups)
Set the oven to 375 °F. Melt 2 tablespoons butter. Stir the melted butter, bread crumbs and 1/2 cup cheese in a medium bowl.
Melt the remaining butter in a 3-quart saucepan over medium heat. Add the flour and cook and stir for 2 minutes. Stir in the broth and cook and stir for 3 minutes or until the mixture is thickened. Stir in the mustard and cayenne pepper. Season to taste. Add the remaining cheese and cook and stir until the cheese is melted.
Place the cauliflower into an 11x8x2-inch baking dish. Pour the broth mixture over the cauliflower. Sprinkle with the bread crumb mixture. Cover the baking dish loosely with foil.
Bake for 25 minutes or until the cauliflower is tender-crisp. Uncover the baking dish.
Bake, uncovered, for 30 minutes or until the bread crumb mixture is golden brown and the cauliflower is tender. Let the cauliflower mixture cool for 10 minutes before serving.