Featured Recipe
Cauliflower Ham Egg Gratin
By Kate
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A gratin balancing tender cauliflower, leeks sautéed in butter, diced cooked ham and quartered boiled eggs. Finished with a nutty Emmental béchamel and crisped stale rustic bread slices brushed with olive oil. The blend of soft vegetables, savory ham, creamy sauce, and crunchy topping creates layered texture and rich flavor. Ideal for midday meals or casual dinner. Timings flexible; rely on visual doneness and texture from the vegetables and sauce consistency. Substitutions for cheese and bread suggested. A twist of smoked paprika in béchamel adds a subtle warmth and complexity.
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Prep:
40 min
Cook:
50 min
Total:
Serves:
6 servings
French recipe
comfort food
vegetarian option
meal prep
Introduction
Cauliflower and leeks sauteed gently in butter, just soft enough yet still a little bite. The smell of melting butter, the sweet vegetal aroma of leeks. Diced smoked ham folded through adds salt and texture; quartered eggs tucked in, creamy yolks peeking through. A béchamel sauce thickened with flour and milk, enriched with nutty Emmental cheese and a hint of smoked paprika — brings a savory creaminess with a subtle smoky punch. The crunchy bread slices, brushed with olive oil, bake crisp and golden, providing texture contrast with their crackling edges. Served warm, the gratin offers layered textures and warm aromas. For unhurried cooking, rely on sight and smell more than timers. Pay attention to the texture of vegetables, the bubbling of sauce, and the golden snap of bread until reaching the right moment to pull from heat.
Ingredients
Béchamel
- 50 ml butter (just under 1/4 cup)
- 50 ml unbleached all-purpose flour
- 700 ml whole milk
- 100 ml shredded Emmental cheese
- 5 ml smoked paprika (optional twist)
- 6 to 8 thin slices of rustic day-old bread
- 15 ml olive oil
Topping
About the ingredients
Butter lends richness and flavor, but if dairy is restricted, olive oil or vegan spread can suffice, keeping in mind flavor profile alterations. Emmental cheese chosen for its mild nuttiness and excellent melting qualities; alternatives like Gruyère, Comté, or aged cheddar work but watch salt levels. Smoked paprika adds a subtle warmth and smoky depth that lifts the béchamel beyond basic. Cauliflower’s firmness matters—avoid overcooking or the gratin becomes soggy. The bread topping is critical; day-old rustic bread offers texture that sandwich bread cannot match. Brushing olive oil rather than butter on bread aids in achieving a crisp crust without excess saturation. Eggs add richness and cost variation; omit or substitute as needed. This recipe scales easily and tolerates swaps—adjust baking times slightly for deeper dishes or alternate pans but watch for bubbling sauce and golden bread cues.
Method
Vegetables and ham
- Start by melting half the butter in a large skillet over medium heat. Add sliced leek and cauliflower florets. Stir to coat. Cover and cook gently 6 to 7 minutes until cauliflower almost tender but still with bite; avoid browning, watch smoke. Season with salt and pepper. Remove from heat. Toss in diced smoked ham, mix evenly. Transfer mixture to a 33 by 23 cm baking dish. Nestle quartered eggs spaced evenly on top, careful not to break them. Set aside.
- Position rack mid-oven and preheat to 205 C (400 F). This ensures crisp bread and bubbly sauce.
- Use a small saucepan. Melt remaining butter over medium heat. Whisk in flour promptly, cook a minute, no color — this cooks out raw flour taste. Gradually add milk while whisking constantly to prevent lumps. Bring just to a simmer and hold for 3–4 mins until thick enough to coat back of a spoon; should leave clean trail when drawn across. Turn off heat. Stir in shredded Emmental cheese until melted fully. Season with salt, black pepper, and smoked paprika for earthy depth. The béchamel should be silky and pourable but thick enough not to run off vegetables.
- Brush each bread slice thoroughly with olive oil on both sides. This encourages golden, crackling crunch rather than soggy bread under sauce.
- Pour béchamel evenly over the vegetables, ham, and eggs in the baking dish. Arrange oiled bread slices to cover top snugly, overlapping slightly if needed. Place baking dish in oven center. Bake approx 22–25 minutes until sauce is bubbling and bread is deeply golden brown with a nutty aroma. If top darkens too fast, tent loosely with foil and bake until done.
- Remove from oven and let rest 7 to 10 minutes. The gratin thickens slightly and sets, making it easier to serve in neat portions without falling apart.
- If cauliflower seems undercooked when removing from stovetop, drain excess water and return to heat briefly uncovered, stir often. Avoid mushy veggies; al dente texture holds shape and avoids waterlogging the gratin.
- For dairy-free option, substitute butter with olive oil or vegan spread; use plant milk and nutritional yeast or vegan cheese for béchamel.
- Rustic bread is better than commercial white sandwich bread; absorbs sauce well and crisps firmly. Day-old bread works best.
- Use smoked ham if you want a subtle smoky flavor; plain cooked ham suits as well but add a splash of smoked paprika or chipotle powder to béchamel.
- Hard boiled eggs add richness and attractive presentation but can be omitted or replaced with pan-fried tofu cubes for vegetarian adaptation.
- Keep an eye on bread crisping to avoid burned edges. A light olive oil brush prevents dryness and promotes even browning.
- Avoid over-salting the béchamel since cheese and ham add salt already. Taste carefully after cheese melts.
- If sabotaged by a too-thick béchamel, stir in a splash of milk to loosen before pouring.
Oven prep
Béchamel sauce
Bread topping
Assembly and baking
Technique Tips
The sauté stage softens vegetables without color; too hot, they brown or rally steaming water that dilutes flavor—medium heat and a well-fitting lid balance steam and sauté. Stirring once or twice enough to avoid burning bottom but preserve form. When adding ham, fold gently to keep chunks visible. Béchamel must be whisked continuously when adding milk to avoid lumps—small batches help control. The sauce thickens as it cools, so watch thickness; should coat spoon but remain pourable. Smoked paprika must be added at end to prevent burning and preserve aroma. Bread slices brushed with oil rather than butter prevent sogginess and speed browning; oil type affects flavor—extra virgin olive oil adds fruity notes but can burn faster, so moderate heat essential. Baking time adjusted based on oven calibration and dish depth. Tent bread with foil if early browning jeopardizes bake-through. Resting after baking is crucial for set structure—serve too soon and slicing becomes sloppy. If sauce separates or curdles, likely overheated or flour-to-liquid ratio off—rebalance in batter stage next attempt. The dish is forgiving but rewards attention to those tactile and visual cues.
Chef's Notes
- 💡 Leeks and cauliflower – sauté gently in butter. Aim for tender yet crisp. Cover to steam but avoid browning. Add a pinch of salt; balances flavors. The aroma of leeks is sweet; it signals readiness.
- 💡 Béchamel sauce – whisk flour into melted butter. Cook just a minute. Add milk slowly. Stir constantly – no lump city allowed. Simmer until coats spoon. Too thick, a splash of milk can help. A hint of smoked paprika? Adds depth.
- 💡 Day-old rustic bread preferred. Fresh bread sogs. Brush with olive oil on both sides. Helps crisp instead of getting mushy. Watch colors. Golden, crackly edges wanted. Take care when handling.
- 💡 Oven prep is key. Preheat to 205 C (400 F). Middle rack for even baking. Keep an eye on the bubbling sauce. If the bread browns too fast? Loosely tent with foil to avoid burning.
- 💡 Eggs in the mix add richness. Quarter them carefully; avoid breakage. Or for veggie swaps? Pan-fried tofu cubes work. Adjust flavor to taste; smoky options add a new layer.
