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Meat, Classics and bistro fare

Cauliflower and ham gratin

Cauliflower and ham gratin is a complete dish for 4 people, ready in 55 minutes, easy to make, at €2.00 per serving. Steamed cauliflower, diced ham, and bechamel bake together under a golden Gruyère crust. The key to success is draining the cauliflower well before covering it with sauce.

A gratin of cauliflower and diced ham, covered in bechamel and golden cheese, with bread on the side, that's what I'm suggesting for tonight.

Cauliflower and ham gratin
Total time
55 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Cauliflower shakes off its bland reputation once it's baked under bechamel and Gruyère. The florets keep a bit of bite, the ham adds flavor in every forkful, and the golden crust gives a satisfying crackle. It's a generous, no fuss gratin that feels right on a cold fall or winter evening.

Mon Chou suggests this dish for nights when you want a hot dinner without spending the whole evening on it. Kids often warm up to cauliflower in this form, and a slice of country bread is all you need to mop up the sauce. It also works well for a quiet Sunday with family, served straight from the baking dish.

The ingredients

4 people

Fruits and vegetables

  • Cauliflower 1

Dairy

  • Cooked ham 200 g
  • Butter 40 g
  • Milk 50 cl
  • Shredded Gruyère 120 g

Pantry

  • Flouroften in the pantry 40 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 4 slices

Allergens Lactose, Gluten

The step by step recipe

  1. Break the cauliflower into florets and steam them. 12 min

    They should stay firm, a knife tip should meet a little resistance.

  2. Melt the butter, stir in the flour, then whisk in the hot milk until you get a smooth bechamel. 8 min

    Season with the nutmeg, salt, and pepper.

  3. Cut the ham into cubes.

    Trim off any visible fat, it makes the gratin heavy.

  4. Layer the cauliflower and ham in a baking dish, cover with bechamel, and top with the Gruyère.

    Stir gently so the bechamel seeps in everywhere.

  5. Bake at 200°C until the top is golden, and serve with the bread. 25 min

    Switch on the broiler for the last three minutes for a deeper golden crust.

Our tips to get it right

  • Cut the cauliflower florets roughly the same size so they all steam in the same amount of time.
  • Pour the hot milk into the roux all at once and keep whisking, the bechamel thickens faster and stays lump free.
  • Spread the Gruyère all the way to the edges of the dish, the corners brown faster than the center and add crunch to every portion.

The variations

  • Swap the cooked ham for smoked ham or pan fried bacon bits for a stronger flavor.
  • For a vegetarian version, skip the ham and stir sliced mushrooms, sauteed first, into the bechamel.
  • To save time with hungry kids, use frozen cauliflower florets that steam straight from the freezer.

What to serve it with

  • A green salad with vinaigrette
  • Extra slices of country bread
  • A cold sparkling water

Storage

The gratin keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well once cooled, in a freezer safe dish. Reheat it in the oven rather than the microwave so the crust stays pleasant.

Questions about this dish

Can you make this gratin ahead of time?

Yes, you can assemble it up through the Gruyère layer and keep it covered in the refrigerator for a few hours. Bake it just before serving, adding a few extra minutes if it goes in cold.

Can you use a different cheese instead of Gruyère?

Yes, Emmental or Comté both work well for the crust. Pick a cheese that melts and browns easily in the oven.

How do you keep the bechamel from turning watery?

Drain the cauliflower well after steaming, leftover water is usually what thins out the bechamel. Let the sauce simmer a bit longer on the stove too if it still looks thin.

Do kids who dislike cauliflower usually like this gratin?

Often yes, since the bechamel and Gruyère soften the cauliflower flavor. Cut the florets fairly small so they blend into the gratin.

How long does it take to make a cauliflower and ham gratin?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a cauliflower and ham gratin?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cauliflower and ham gratin cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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