I’m not kidding. This gratin is decadent to the point of being a problem. Bacon, a bechamel, melting cheese stirred INTO the sauce and piled on top, and a crumb topping that cracks over the whole thing. You loosen your belt, that’s all there is to it. My kids lost their minds over it too. I ended up putting some in the freezer purely to stop myself from going back for a second plate. It’s the kind of dish you remember.<\/p>\n
That’s the whole thing. Everybody makes cauliflower cheese with emmental or cheddar dropped over the top. I build a bechamel and whisk half the cheese into it off the heat, then keep the other half for the surface. Raclette, a Swiss-style washed-rind cheese, melts at a lower temperature than almost anything else and stretches about twice as far: the sauce turns thick and stringy, completely unlike an ordinary gratin. I even blend two kinds for more depth.<\/p>\n
This is THE flaw that ruins a cauliflower gratin: you pull the dish out and there’s a puddle underneath. Cauliflower is more than 90% water, and everybody boils it. Two moves fix it for good. Cook the florets until just tender, no further, and above all DRAIN them properly before they go in the dish. Then throw out the bacon fat instead of pouring it into the sauce. I didn’t get a single drop of water at the bottom.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cauliflower au gratin with bacon and melted Swiss-style cheese, a crisp crumb topping and not a drop of water in the dish.<\/p>\n","protected":false},"featured_media":63446,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"cauliflower au gratin bacon","_yoast_wpseo_title":"Cauliflower Au Gratin Recipe (Cheesy Bacon)","_yoast_wpseo_metadesc":"Cauliflower au gratin with bacon and melted Swiss-style cheese, a crisp crumb topping and not a drop of water in the dish.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Cauliflower Au Gratin Recipe (Cheesy Bacon)","_yoast_wpseo_opengraph-description":"Cauliflower au gratin with bacon and melted Swiss-style cheese, a crisp crumb topping and not a drop of water in the dish.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[178],"sponsorship":[],"class_list":["post-63449","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-sides"],"acf":[],"yoast_head":"\n