Cauliflower and cured ham gratin

Blomkål og spekeskinkegrateng

Cauliflower and cured ham gratin

This can be prepared the day before and fried when you get home hungry from work. Feel free to serve good wholemeal bread on the side.

4 portions


4 dl macaroni, preferably whole grain

1 head of cauliflower
1 teaspoon of salt

4 DL water

1 onion

2 tablespoons of butter
4 tablespoons of wheat flour

6 dl whole milk

1 clove of garlic

150 g yellow cheese

2 eggs

200 g cooked ham

100 g cured ham

about. 1 teaspoon of salt

½ tsp pepper


100 g yellow cheese

3 slices of cured ham

1/4 handful of thyme


3 slices of cured ham

a few stalks of thyme

This is what you do:

Cook the macaroni as directed on the package. Drain the water well and set aside.
Clean and divide the cauliflower into small heads. Boil it until tender in lightly salted water, drain and allow the florets to steam lightly.

Melt the butter over medium heat in a saucepan. Add flour and stir well. Add the milk, a little at a time, to a thick sauce. Add finely chopped garlic.

Grate the cheese and put it in the sauce, stir until the cheese has dissolved.

Put the eggs in a bowl, beat them together lightly with a fork, add the eggs and fold them into the cheese sauce.

Add the macaroni and pieces of ham and cured ham to the sauce, and mix well. Season with salt and pepper. Pour the mixture into an ovenproof dish.

Grate cheese and sprinkle over. Roll half of the cured ham slices and place them on top.

Bake until the cheese is golden and bubbly, approx. 20 minutes.

Add the rest of the cured ham slices and garnish with thyme and serve immediately, preferably with a good salad and good bread on the side.


Tip I

Preferably served with a good salad on the side.


Tip II

You are welcome to use lighter types of cheese and extra lean meat.



The gratin can be frozen and thawed best in the refrigerator.



You can use different types of cheese, if you want a stronger taste in the sauce, you can add white or blue cheese or kit cheese instead of regular hard cheese.