Cauliflower Leek and Bacon Gratin Recipe | DFM

Cauliflower, Leek and Bacon Gratin


20 min.


55 min.

Serving Size

6 servings

Gratins are an excellent way to get more veggies onto your dinner table. The cauliflower is bathed in a silky smooth cheese sauce and enlivened with leeks and bacon.



  • 1 head of cauliflower, cut into bite-size florets (7-8 cups/1.75 to 2 L)
  • 6 slices of bacon, cut into thin strips
  • 3 leeks, white and light green parts only, chopped into half-moons
  • 3 Tbsp (45 mL) butter
  • 3 Tbsp (45 mL) all-purpose flour
  • 2 cups (500 mL) milk
  • 1/2 cup (125 mL) shredded Canadian Swiss
  • 1/2 cup (125 mL) shredded Canadian Parmesan
  • 1 tsp (5 mL) salt



  • 1/2 cup (125 mL) fresh breadcrumbs
  • 1/4 cup (60 mL) shredded Canadian Swiss
  • 2 Tbsp (30 mL) melted butter



1. Preheat your oven to 350°F (180ºC).  Butter 9×13-inch (3 L) baking dish.
2. In a large pot of boiling salted water, cook cauliflower for 5 min.  Drain; set aside in a bowl.
3. Meanwhile, cook bacon in a large skillet set over medium heat for 5 min or until crispy.  Set aside on paper towels.  Discard all but 2 tsp (10 mL) fat.  Add leeks to skillet; cook, occasionally stirring, for 5 to 7 min or until very soft and starting to turn golden.  Transfer to bowl with cauliflower; add bacon.
4. Over medium heat, bring to simmer 1 cup (250 mL) of milk and butter. Whisk flour into remaining 1 cup (250 mL) milk; gradually whisk into saucepot. Whisk constantly until the sauce thickens. Whisk in Swiss, Parmesan and salt until cheese is melted. Remove from heat and set aside.
5. Pour over cauliflower mixture, stirring until well coated. Transfer to buttered dish.



1. In a bowl, stir together breadcrumbs, cheese and butter.  Sprinkle over the dish.  Bake for about 30 min or until golden on top and heated throughout.


Recipe adapted from Dairy Farmers of Canada,


  • Variation: use broccoli and Canadian cheddar in place of cauliflower, swiss or parmesan.