Cauliflower Gratin

Name: Creamy Cauliflower Gratin with Fontina & Panko
Prep time: 15 min
Cook time: 47 min
Total time: 1 h 2 min
Yield: 4 servings
Ingredients: 20 oz cauliflower florets, about 1″ in size; 1/2 cup heavy cream; 2 tbsp unsalted butter, melted; ½ tsp garlic powder; 1 shallot, minced; 2 cups shredded fontina, separated; 1 cup panko breadcrumbs; 1 tsp olive oil; 1 tsp salt; ½ tsp ground black pepper

This creamy cauliflower gratin layers tender florets in a fontina-enriched sauce, finished with a crispy panko and cheese topping under the broiler. It's an effortless one-pan side that delivers restaurant-quality results.

🥗Vegetarian 🏷️Cauliflower 🏷️Gratin 🏷️Cheese 🏷️Fontina 🏷️Panko

Total

1h 2m

Servings

4

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

20 oz cauliflower florets, about 1″ in size
1/2 cup heavy cream
2 tbsp unsalted butter, melted
½ tsp garlic powder
1 shallot, minced
2 cups shredded fontina, separated
1 cup panko breadcrumbs
1 tsp olive oil
1 tsp salt
½ tsp ground black pepper

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Instructions

1
Combine cauliflower, heavy cream, unsalted butter, garlic powder, shallot, 1 cup shredded fontina, 1 tsp salt, and ½ tsp ground black pepper in a Suvie pan. Insert pan into your Suvie, input settings, and cook now or schedule.
2
Bake at 350°F for 45 minutes (for Suvie 2.0, Bake at 400°F)
3
While the cauliflower cooks, stir panko, olive oil, and a small pinch of salt together in a small bowl; set aside.
4
After the cook, stir cauliflower to reincorporate. Sprinkle remaining 1 cup cheese over the top of the gratin followed by the panko mixture.
5
Return pan to your Suvie and broil for 2-4 minutes, rotating pan halfway through cooking until golden brown.
6
Let the gratin cool 5 minutes before serving.

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Tips & Notes

Pro tips

Cut cauliflower florets to a uniform 1-inch size so they cook evenly and absorb the creamy sauce.
Toast the panko in a skillet with olive oil and a pinch of salt before topping to ensure it stays crispy under the broiler.
Watch the broiler closely—the top can burn in seconds. Position the pan 4–6 inches from the heat source.
Mince the shallot finely so it dissolves into the sauce and distributes garlic powder evenly for consistent seasoning.

Substitutions

Heavy cream → crème fraîche or half-and-half (results will be slightly less rich)
Fontina → Gruyère or Emmental (similar melting point and creamy texture)
Panko breadcrumbs → crushed crackers or grated Parmesan (skip the olive oil if using Parmesan alone)