Looking for a one-dish meal for baby from 11 months and the whole family?
This cauliflower gratin with potatoes and a light béchamel (we are not big fans of béchamel that is too thick and heavy at home!) checks all the boxes: tender steamed vegetables, no added salt, and just enough Gruyère to make it golden and bubbly 🙂
The recipe is quick, budget-friendly, and perfect for a weeknight dinner. Serve baby’s portion as is, or mashed with a fork with a little sauce, and season the adults’ portions directly on the plate. The result: a mild, creamy, very family-friendly gratin that reheats and freezes with no fuss.
Give it a try—this recipe is ideal for helping little ones and grown-ups enjoy cauliflower!
- Age: from 11 months (soft pieces).under supervision
- Servings: 4 (2 adults + 2 children)
- Time: 35 minutes
Ingredients
Preparation
Wash and cut the cauliflower into florets. Peel, rinse, and cut the potatoes into small dice. Steam everything for 15–18 minutes, until the pieces are very tender.
Meanwhile, to make the béchamel, off the heat, whisk together the milk and cornstarch. Heat over low/medium heat, stirring until the sauce is thick enough to coat the back of a spoon (2 to 4 minutes after it starts to simmer). Add the pressed garlic as the sauce thickens. Off the heat, add the butter and stir well.
In a baking dish, mix the cooked vegetables with 2/3 of the béchamel.
Sprinkle with Gruyère, then top with the remaining béchamel. Bake at 400°F (200°C) for 15 minutes, until lightly golden on top.
Add chopped parsley and season only on the adults’ plates.
Enjoy!
Texture tips for baby
- 11–12 months: serve as very soft pieces, mashed with sauce.
- Need a smoother texture? Mash baby’s portion more with a fork and a little béchamel.
Storage
- Fridge: 2 days, in an airtight container.
- Freezer: 2 months. Reheat in the oven at 320°F (160°C) or in the microwave.
Quick variations
- Lactose-free: use plant-based cooking milk (almond cooking cream/oat cooking cream) and lactose-free Gruyère.
- Protein boost: add 2 slices of low-sodium cooked ham, finely chopped.
FAQ
From what age can I offer this gratin?
From 11 months, once baby handles soft pieces well.
How can I keep the sauce from being too runny?
Mix the milk and cornstarch while cold, then heat while stirring until the sauce is thick enough to coat the back of a spoon.
If needed, cook for one extra minute or add 1 teaspoon cornstarch mixed beforehand into 2 tablespoons cold milk.
Can this gratin be baked without steaming the vegetables first?
Yes, but it will take longer and the vegetables will be less tender! For baby, steaming helps you get vegetables that are nice and soft.
Is the garlic required?
No. Just know that it lightly flavors the dish: it becomes very mild after cooking!
Which cheese should I use?
Grated Gruyère/Emmental works well, but you can also use cheddar if you like.
Can I replace the cornstarch with flour?
Yes: use 1/4 cup flour (30 g). Make a roux by mixing the butter and flour in the saucepan over medium heat for 1 minute, then gradually add the milk.
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