Creamy Cauliflower Au Gratin

Total cook time: 34 minutes | Prep time: 10 minutes
6 servings

This modern take on a creamy classic replaces potatoes for cauliflower and is baked in a Ziploc® Endurables Medium Container. It can be prepared ahead and served as a decadent side dish at your next meal.


  • 1

    cup carrot slices

  • 4

    cups small cauliflower florets

  • 3

    Tbsp. water

  • 4

    oz. brick cream cheese

  • cup milk

  • ½

    tsp. Dijon mustard

  • tsp. each salt and white pepper

  • Tbsp. butter, divided use

  • 4

    oz. aged Gruyère cheese, shredded

  • 1

    Tbsp. chopped fresh chives

  • ½

    cup panko bread crumbs


  • 1

    Heat oven to 400°F.

  • 2

    Place carrots in the Endurables Container; top with cauliflower. Add water. Squeeze air from Container and close zipper, leaving 1 inch opening to vent. Place on microwave-safe dish and microwave on HIGH 4 min. Pour vegetable mixture into colander; drain. Set aside.

  • 3

    Add cream cheese, milk, mustard, seasonings and ½ Tbsp. butter to the Endurables Container. With zipper open, microwave 1 min. Whisk until smooth.

  • 4

    Stir in Gruyère and chives. Microwave 1 min.; stir until Gruyère is completely melted and sauce is well blended.

  • 5

    Add about half the vegetable mixture to Endurables Container; stir. Repeat with remaining vegetable mixture. Smooth surface with back of spoon.

  • 7

    Bake 20 min with zipper open or until vegetable mixture is hot and bubbly, and bread crumb topping is golden brown. Remove from oven; let stand 5 min. Use Cool Grab Tabs to carefully remove Endurables Container from baking sheet.


Make Ahead: Assemble casserole as directed. Squeeze top of filled Endurables Container to remove as much air as possible, then close zipper. Freeze up to 3 months. When ready to serve, remove from freezer and place on baking sheet. With zipper open, bake in 375°F oven 1 hour to 1 hour 10 min. or hot and bubbly and center of casserole is hot.