Cauliflower Gratin with Ham
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A fabulous lower-carb alternative to potatoes, this creamy Cauliflower Gratin recipe is SO delicious! It’s easy to make and we can almost guarantee your guests will love it!
If you’re looking for a phenomenal side dish that is low in carbs, this is it!
I bought two heads of cauliflower on sale a few days ago and was brainstorming what I wanted to make with it. I was in the mood for something creamy and immediately thought of cauliflower with a bechamel sauce. I opened my fridge and saw some ham and bingo. A cauliflower and ham gratin.
We had this for dinner that night and I was already certain my 6 and 8 year old kids were going to revolt. Cauliflower?? Ewwww! To my surprise they quietly took a bite, then another, then another. Not a word of complaint. On the contrary, our 6 year old daughter said, “mommy, this is so yummy!” and our 8 year old son said in a matter-of-fact way, “mom, this is amazing.”
“Mom, this is amazing.”
From an 8 year old! About cauliflower. Total score.
I was tickled to the point of giddiness. And get this, they ate the leftovers for lunch the next day and when they saw me dishing it up on their plates they actually said, “oh, good, I like that!” I had to pinch myself again just to make sure.
So there it is, friends. From the mouth of babes. And to add a comment from an adult’s perspective, my husband’s verdict was, “I actually like this even better than with potatoes.” (Now that’s pushing it. What can be better than potatoes?? But I’ll g ahead and take it.)
This gratin gets a double dose of cheese, both Parmesan and Jarlsberg. You can also use another flavorful cheese in place of the Jarlsberg like gouda or even white cheddar if you prefer. But the combination of Jarlsberg and ham is pretty near perfect in my book.
The key to the texture of the cauliflower is to not over-cook it the first round. Just boil it briefly until barely softened and then bake it. That way the cauliflower will be soft but not smushy. The smoked ham contributes excellent flavor as do the two cheeses, and the creamy sauce is silky perfection.
Make this in place of your next au gratin potatoes and your guests will thank you.
Cauliflower Gratin with Ham Recipe
Let’s get started!
Butter a 2 quart baking dish and sprinkle a little bit of flour in the bottom (less than a tablespoon).
Preheat the oven to 350 degrees F.
Boil cauliflower florets for 3-4 minutes just until barely softened. Do not overcook. Drain thoroughly while you’re making the bechamel sauce. Then place the cauliflower florets in the baking dish and very lightly sprinkle some a little salt.
To make the bechamel sauce: Melt the butter in a medium saucepan over medium heat. Add the flour and use a wire whisk to blend it with the butter. Let the mixture bubble for 2 minutes until just barely lightly golden, continually whisking.
Gradually add the milk while continually whisking to prevent lumps and whisk until smooth. Let it simmer, whisking continually, until thickened.
Add the Parmesan cheese, salt and nutmeg and whisk until smooth. Let the sauce simmer for a couple of minutes, whisking continually.
Remove from heat and let the sauce cool for 5 minutes then whisk in the egg yolks.
Stir in the diced ham and add salt and pepper to taste.
Place the cauliflower florets in the prepared baking dish. Sprinkle lightly with a little salt. Pour the sauce over the cauliflower.
Evenly sprinkle the cheese over the top.
Bake uncovered for 30-40 min or until the top is golden and the mixture is bubbly. Let sit for 5 minutes before serving.
Enjoy!
For more delicious side dishes be sure to try our:
- ULTIMATE Green Bean Casserole
- Zucchini Au Gratin
- Perfect Au Gratin Potatoes
- Mashed Potatoes with Parsnips and Horseradish
- Baked Endives with Ham and Bechamel
- Waldorf Salad
- Rotkohl (German Braised Red Cabbage)
- Old Fashioned Baked Beans
- Loaded Colcannon
- Ultimate Corn Pudding
- Pea Salad
- Broccoli Salad
Cauliflower Gratin with Ham
Ingredients
- 1 large head cauliflower , cut into florets
- 1/4 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk (can substitute part of it with heavy cream for an even richer, creamier result)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/8 teaspoon freshly ground nutmeg
- 2 large egg yolks
- 6 ounces smoked ham , diced
- 1/2 cup grated Jarlsberg or Swiss cheese
Instructions
- Butter a 2 quart baking dish and sprinkle a little bit of flour in the bottom (less than a tablespoon).
Preheat the oven to 350 degrees F. - Boil cauliflower florets for 3-4 minutes just until barely softened. Do not overcook. Drain thoroughly while you're making the bechamel sauce.
- To make the bechamel sauce: Melt the butter in a medium saucepan over medium heat. Add the flour and use a wire whisk to blend it with the butter. Let the mixture bubble for 2 minutes until just barely lightly golden, continually whisking. Gradually add the milk while continually whisking to prevent lumps and whisk until smooth. Let it simmer, whisking continually, until thickened. Add the Parmesan cheese, salt and nutmeg and whisk until smooth. Let the sauce simmer for a couple of minutes, whisking continually. Remove from heat and let the sauce cool for 5 minutes then whisk in the egg yolks followed by the the diced ham. Add more salt and pepper to taste.
- Place the cauliflower florets in the prepared baking dish. Sprinkle lightly with a little salt. Pour the sauce over the cauliflower then even sprinkle over the cheese. Bake uncovered for 30-40 min or until the top is golden and the mixture is bubbly. Let sit for 5 minutes before serving.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
