Skip to content

Cauliflower cheese gratin

Combining delicious cheddar and stilton, this cauliflower cheese gratin is an indulgent lunch or dinner dish. Rich and satisfying, it’s the perfect comfort food.

  • 40 minutes prep. time
  • 25–35 minutes cooking time
  • Serves 6
  • Pies & savoury treats
Dish of baked cauliflower gratin with a spoon
Tuck in to a delicious cauliflower cheese gratin | © National Trust Images/William Shaw

Ingredients

  • 1 large cauliflower
  • 200g potatoes, peeled and cubed
  • 200g leek, roughly sliced
  • 350g broccoli, roughly chopped

For the sauce

  • 50g butter
  • 450ml milk
  • 50g cornflour
  • 200g strong Cheddar cheese, grated
  • 100g Stilton cheese, crumbled
  • 15g fresh parsley, roughly chopped
  • Pinch of salt and pepper 

For the gratin topping

  • 100g gluten free bread
  • 75g cornflakes
  • 50g strong Cheddar cheese
  • 15g fresh parsley

To serve

  • 250g green cabbage, finely shredded
  • 100g leeks, thinly sliced
  • 3 tbsp cold-pressed rapeseed oil

Method

Step 1

Remove the outer leaves and the base of the cauliflower before breaking it into small pieces.

Step 2

Bring a pan of water to the boil and add a teaspoon of salt before adding the cauliflower and potatoes. Cook until soft. Drain the cauliflower and potatoes and place into a bowl, add the chopped leeks and broccoli and stir well.

Step 3

For the sauce

Dissolve the cornflour in a little of the milk. Gradually add the remaining milk and the butter to a pan and bring to the boil, stirring in the cornflour mixture. Continue stirring until the sauce thickens.

Step 4

Add the cheeses and parsley, stir until melted, then season to taste with salt and pepper.

Step 5

For the gratin

Place the bread, cornflakes and parsley in a food processor and blitz until broken down. Add the cheese and pulse a couple of times to ensure it’s mixed through.

Step 6

Tip the vegetable mix into the cheese sauce and stir well. Pour into a serving dish, then sprinkle the gratin mix over the top in an even layer. 

Step 7

Place in the oven at 180°C (160°C fan/gas mark 5) for around 25–35 minutes or until the top is bubbling and golden.

Step 8

To serve

Drop the remaining cabbage and leeks into a pan of boiling water for 3 minutes, drain and then stir through the oil. Serve with the cauliflower cheese gratin.

Hot cross bun bread and butter pudding

Recipes

From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.

You might also be interested in

Preparing fresh vegetables for the restaurant at Knightshayes Court, Tiverton, Devon

Food 

We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.

A dish of fish pie with a portion removed, and fresh salmon alongside on a wooden board

Pies and savoury treats 

If you’re looking for something tasty, here are some pies and savoury recipes created by our experts.

A bowl of parsnip and apple soup
Recipe
Recipe

Parsnip and apple soup 

Learn how to make a tasty and warming parsnip and apple soup – the perfect dish for a cold day.

A baking tray with 8 freshly baked sausage rolls
Recipe
Recipe

Pork sausage rolls 

If you fancy making your own sausage rolls, give our easy to follow recipe a try. With crisp and flaky pastry and tasty meaty filling, they're perfect for party picks or picnic snacks.