Cauliflower Leek Gratin

The must-make holiday side dish!

This weekend, we will host 14 guests for Thanksgiving here in France!

For 11 French nationals, this will be their first bite of Thanksgiving! I’m serving up all the classics, but this delectable side dish was an 11th-hour add-on.

My French husband has never been a huge fan of Thanksgiving (it’s the sweet and salty part for him) but he asked if we could please include this one, claiming, “The French will love this dish!” (This I would believe, judging by the way he wolfed it down!)

It’s true that the French love their gratins, and although I’m a little nervous that they will like any of our sweet and salty Thanksgiving food, based on my husband’s reaction, I thought adding this other option would a safe bet (just in case!).

Need extra sides that don’t require oven space?

Try my Shaved Brussels Sprouts Salad, Quinoa and Roasted Butternut Squash Salad, Broccoli Raisin Salad or my Harvest Salad.

Watch Video Demo Below

Make-Ahead Game Plan

The great thing about this recipe is you can prep all the components the day before, then all you have to do is assemble, bake and serve, the day of.

The dish is better served piping hot just out of the oven, rather than making it a day ahead and then reheating. But once the components are prepped, it’s easy!

Best way to “make ahead?” Make all the components the night before then assemble and bake the day of.

The Day Before Thanksgiving:

Step#1:

The day before Thanksgiving, roast the cauliflower. Allow it to cool, then pop it in a reseable bag and refrigerate. Ziploc bags are my Thanksgiving storage move since they take up way less space, and avoids a pile of dirty dishes in the sink too!

Roasting the cauliflower instead of steaming it, prevents your sauce from getting too watery!

Step#2

Saute the leeks and then allow them to cool. Pop them in a small bowl, cover and refrigerate.

At first you may think it’s a ton of leeks, but look they cook way down like this!

Step#3:

Make the sauce, allow to cool. Cover and refrigerate.

The Day of Thanksgiving:

Step#1:

Place the cauliflower in a 9x14 gratin pan. Distribute the leeks on top.

Step#2:

Pour the sauce on top.

Step#3:

Cover with the cheese and crispy onions. And bake!

You could even turn this into a Vegan side dish too. Skip the sauce and cheese, and add fresh Thyme on top.

What You’ll Love About This:

The cauliflower is soft and tender (without being mushy!) the sauce is rich and flavorful thanks to the garlic, fresh thyme and Gruyere cheese, and those crispy onions on top are the the crowning glory!

Top with a little fresh parsley to add a little freshness to this decadent dish!

Seriously, yummy!!

Yes, it is decadent, but really, the cauliflower is way lighter than mac and cheese, and while decadent, it is not as filling, allowing you to have seconds!

HAPPY THANKSGIVING!

Tune in next week for my “Thanksgiving in France” Vlog and you can see how we pulled it all together! Wish me luck!