Cauliflower Au Gratin with Gruyère and Bacon

Open in Supper to scale servings and turn this into a grocery list.

Steps

1. Step 1

   Preheat an oven to 425F degrees. Toss the cauliflower florets in olive oil and liberally season with salt and pepper.  Transfer them to a 9×13 casserole dish and roast for 22-27 minutes until the edges start to brown and the cauliflower florets are just tender. Once the cauliflower is done, reduce the heat to 400F degrees.

2. Step 2

   Next, make the cheese sauce. Start by cooking the bacon over medium heat in a large skillet. Cook until crispy and then remove from the skillet to drain on paper towels. Drain the excess bacon grease from the skillet, leaving any drippings and only a thin layer of grease to coat the pan.

3. Step 3

   Next, add the butter. Then, add the shallot and garlic to the skillet and cook until the shallot becomes translucent, around 3-4 minutes. Next, add the thyme, salt, pepper, nutmeg, and smoked paprika. Then, stir in the cornstarch starch until well combined. Cook for about 1 minute.

4. Step 4

   Whisk in the half and half, dijon mustard, and sour cream. Then, let the sauce simmer until thickened, around 5-10 minutes. Then, stir in 1/2 cup of the shredded parmesan cheese and 1/2 cup of the gruyere cheese. Taste the cheese sauce and adjust seasoning for taste (I typically add 1/2-1 tsp more salt).

5. Step 5

   Pour the sauce evenly over the roasted cauliflower florets. Top with reserved 1 cup shredded gruyere cheese and crispy bacon. Pro tip. I add most of the cheese; then, I add the bacon, and, then, the rest of the cheese.

6. Step 6

   Bake the casserole at 400 degrees until the cheese is melted and the sides are bubbly, around 10-15 minutes. Then, Broil the casserole for 1-3 minutes to achieve a golden crust. Once done, let the au gratin cool slightly before serving. Garnish with chives and enjoy!

Interactive, hands-free timers are available in the Supper app.