Q1: Why is my gratin watery?

A watery gratin is almost always the result of one of two things: it was not baked for long enough, or it was not allowed to rest. The long bake is crucial for allowing the heavy cream to reduce and thicken, and the final rest is the key that allows the hot, molten sauce to set up into a perfectly creamy consistency.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! This is an ideal make-ahead side dish. You can fully assemble the unbaked gratin up to two days in advance. When you are ready for your dinner, you can simply pop it in the oven to bake.

Q3: Can I use a different kind of cheese?

Yes! This classic gratin would also be fantastic with other salty, nutty, and good-melting cheeses. You could swap the Monterey Jack and Parmesan for a classic Gruyère and white cheddar combination for a more traditional flavor.

Q4: Can I use broccoli instead of cauliflower?

Of course! This recipe is wonderful with broccoli, or a combination of both broccoli and cauliflower. Just be sure to cut your broccoli into similar-sized florets.

Q5: Is this recipe low-carb and keto-friendly?

Yes! This creamy, cheesy cauliflower gratin is a fantastic and classic low-carb and keto-friendly side dish, and a perfect substitute for a traditional, high-carb potato gratin.1

Cauliflower Gratin (An Easy & Elegant Side Dish!)

A simple and decadent recipe for a Cauliflower-Goat Cheese Gratin, perfect as a rich side dish for a holiday meal. This easy, one-dish recipe involves layering fresh cauliflower florets in a casserole dish with heavy cream and a savory blend of three cheeses: Monterey Jack, Parmesan, and goat cheese. The gratin is simply seasoned with salt and pepper and then baked in a hot oven until the cauliflower is tender and the cheesy cream sauce is bubbly and slightly thickened.

Author: Evelyn

Ingredients

1 head cauliflower, cut into florets
2 cups heavy cream
1/2 pound Monterey Jack cheese, coarsely grated
2 cups grated Parmesan cheese
6 ounces goat cheese, cut into small pieces
Kosher salt and freshly ground black pepper

Instructions

Preheat the oven to 400°F.
In a medium casserole dish, layer the cauliflower florets, heavy cream, Monterey Jack cheese, Parmesan cheese, and the pieces of goat cheese.
Season the mixture with salt and freshly ground black pepper.
Roast for 20 to 30 minutes, or until the cauliflower is soft when pierced with a fork and the sauce has thickened slightly.
Remove the gratin from the oven and let it rest for 10 minutes before serving.

Notes

This is an extremely simple ‘dump-and-bake’ style gratin where all the ingredients are layered directly in the baking dish, making for very easy preparation.
This rich and savory side dish is an excellent accompaniment to roasted meats like prime rib, turkey, or ham, making it ideal for Thanksgiving or Christmas dinner.
The recipe is naturally low-carb, keto-friendly, and gluten-free.
Letting the gratin rest for 10 minutes after baking is an important step that allows the creamy sauce to set and thicken further.

Find it online: https://cookupjoy.com/cauliflower-gratin/