Mushroom and Cauliflower Gratin
This Mushroom and Cauliflower Gratin combines earthy mushrooms with tender cauliflower, all blanketed in a creamy sauce and topped with crispy, golden breadcrumbs. It's the perfect side dish for special occasions, yet simple enough for weeknight dinners.
Ingredients
- 1 large head cauliflower cut into florets
- 1 pound mixed mushrooms cremini, button, or shiitake, sliced
- 3 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1½ cups gruyere cheese grated
- 1 cup panko breadcrumbs
- 2 tablespoons fresh thyme leaves
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Steam cauliflower florets until just tender, about 5-7 minutes. Don't overcook - they'll continue cooking in the oven.
- In a large skillet, sauté mushrooms over medium-high heat until they release their moisture and turn golden brown, about 8-10 minutes.
- In a saucepan, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- Whisk in flour and cook for 1 minute to remove the raw flour taste.
- Gradually pour in milk and cream, whisking constantly to prevent lumps. Simmer until sauce thickens.
- Stir in 1 cup of gruyere cheese until melted. Season with salt and pepper.
- Layer the cauliflower and mushrooms in the prepared baking dish.
- Pour the cheese sauce evenly over the vegetables.
- Mix remaining cheese with panko and thyme, then sprinkle over the top.
- Bake for 25-30 minutes until golden brown and bubbling.