This week’s French Fridays with Dorie recipe (cauliflower-bacon gratin, p 362), was one that kind of flew under my radar when I was leafing through the book and marking things I wanted to make because I can’t imagine why I would not have flagged it – a gratin made with cheese, cream and bacon containing cauliflower (therefore making it somewhat healthy) – sounds right up my alley, right?
This was so easy to make, using leftover home-cured bacon from the final Charcutepalooza challenge meal and wowed guests and even Neil thought it wasn’t bad “for a vegetable”. I love how it puffed up, all soufflé like….
Would I make this again? You bet. A great way to use up all sorts of leftover vegetables because, you know, everything’s better with bacon and cream, right?
Want to join in the fun in 2012? Join French Fridays with Dorie here.
French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself and join us in the new year!
Mardi…how I love yours with the soufflelike puff…mmmmm can imagine how aromatic with the burnt cheese topping 🙂 yummy. I served mine as a main dish …me too definitely will make this again with curry and sauteed onions this time . Happy New Year to you and family!
Oh I love that twist – sounds delicious!
This one certainly was a treat. Though, I’m thinking that our resolution for 2012 needs to be that we pick lighter recipes for December to balance out all the holiday feasting. Darn tasty though, and your little individual gratins look just perfect.
That sounds like a plan for next Dec!!!
Exactly – bacon and cream (and cheese) make almost everything wonderful 🙂 Love the puffy goodness in those dishes.
Have a great New Year, Mardi!
What’s not to love?
Cauliflower is SO underrated!
Couldn’t agree more.
I love that you fixed this in a smaller gratin dish. So cute!
I love little servings of everything!
This is a lovely recipe – I love how it puffs up. I think it’s time to jump into French Fridays…
I think you should!
Beautiful, Mardi! Looking forward to cooking along with you every Friday in 2012!!! Happy New Year!!! xo
It’s so much fun, isn’t it?
We’ll be making this again….as soon as we get our weight and cholesterol under control:) Happy New Year!
Sounds like a plan…
Nicely done, Mardi! I agree – this would be great with all kinds of vegetables.
Have a fabulous New Year!
Yay veggies!
Your gratin looks especially nice in the small gratin dish. Good idea!
Thanks so much!
I found your blog through ‘A Little Less Vanilla’. Your gratin looks so inviting and what great colour you have on the top. Happy New Year!
Thanks so much for stopping by!
I do love this recipe and yours turned out stunning ! It is funny because this recipe was literally the ONLY other recipe that I made outside of French Fridays. It was a winner from the first time and has made many repeats. Just like that creme brulee is going to 🙂 Happiest of New Years- Nana and I greatly enjoy your posts and your comments – thanks so much for sharing both !!
I can see this having many repeats too!
I like that you made this as individual servings. Your gratin is the puffiest one I’ve seen today. Have a happy new year, Mardi!
Oh I mostly ALWAYS make individual servings of everything I make!
Bacon makes the world a perfect one 🙂 And because there’s cauliflower it makes it seem a little bit healthier hahaha Happy New Year!
Totally. Right?
Yum!
Indeed!
Beautiful gratin Mardi!!! Happy 2012 🙂
Thanks Winnie!
I can’t do the bacon part, but my kids would love it…looks wonderful!
Happy New Year Mardi, wishing you a wonderful 2012!
So delicious!
Oh, I love the souffle puff! I loved this and suggested to my spouse it would be a great breakfast item – he was not excited about that idea, but loved it as a side dish. I just thought this was delicious and really simple to make. Can’t wait to make it for guests. Love how your gratin is so puffy and golden brown!
Yes it’s wonderful how simple and delicious this was.
That made me laugh, “somewhat healthy”. Uh huh. Sure. It has salt in it too and well, we all need salt to survive so its a matter of survival too I guess! lol. I didn’t make this one because it scared me as I knew I would just like it too much. 🙂
Yeah well……
Ahem! I DO believe I came out with something much more flattering than “not bad”. 🙂
Very nice, though for the life of me cannot recall what I paired it with. May even have just been sparkling water with lemon…shocker for you all.
I think you were on your way out the door….
Ooooooh, this looks insanely good!! Delicious – what a beautiful dish.
Yes it was pretty yummy!
I love how it puffed up too! I bet it was delicious with your bacon! 🙂
Mmmmm – bacon!
This looks very yummy… I love your blog! 🙂
Thank you so much.
I agree with you… I love how it puffed up like a souffle! Lovely!
Pretty, huh?
Happy new year to you and your loved ones. Certainly agree that this is a great way to use for other vegetables that are leftover. I definitely going to try that.
It’s pretty versatile, I should think.
Perfect… I have a head of cauliflower that I need to use
It’s a great way to use up veggies!