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Two-cheese vegetable gratin

This is a vegetable gratin with a difference: 3 layers of different vegetables (cauliflower, broccoli and aubergine) with two different cheeses for a flavousome topping: Comté and Époisse.

42K 3.3/5 based on 8 reviews

Last modified on: October 16^th 2019

Keywords for this recipe:

For 18 people, you will need:

1 2 litres 100 ml cauliflower
2 2 litres 100 ml broccoli
3 2 litres 100 ml egg-plant or aubergine
4 9 tablespoons olive oil
5 61.92 mls butter
6 450 ml liquid cream
7 240 mls Époisses
8 150 mls Comté cheese
9 salt
10 pepper

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
36 min.	5 min.	42 min.	1 hour 23 min.

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Step by step recipe

Stage 1 - 10 min.

Prepare 2 litres 100 ml cauliflower.

Stage 2 - 5 min.

Boil in salted water until barely cooked (it should still be slightly firm).

Use a "spider" or slotted spoon to remove the cauliflower from the pan and drain thoroughly,. Leave the pan on the heat for the broccoli.

Stage 3 - 10 min.

Prepare 2 litres 100 ml broccoli.

Stage 4 - 5 min.

Cook in the same water until barely tender (like the cauliflower).

Drain thoroughly.

Stage 5 - 5 min.

Rinse and dry 2 litres 100 ml egg-plant or aubergine and dice.

Stage 6 - 7 min.

Pour 9 tablespoons olive oil into a frying pan on high heat. When good and hot, add the diced aubergine.

Fry until lightly browned, then take off the heat.

Stage 7 - 4 min.

Preheat the oven to 360°F (180°C).

Butter a gratin dish and spread the cauliflower and aubergines in an even layer.

Stage 8 - 2 min.

Add the broccoli, salt lightly, pepper and pour 450 ml liquid cream over.

Stage 9 - 3 min.

Add 240 mls Époisses cut into strips.

Stage 10 - 2 min.

Top with the grated 150 mls Comté cheese.

Stage 11 - 30 min.

Bake for about 25 minutes until the Comté is nicely browned. Finish browing under the grill briefly if necessary.

Remarks

Do feel free to adapt this recipe to your own tastes by using different vegetables or cheeses.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,605 Kcal or 19,280 Kj	207 gr	298 gr	288 gr
230 %	80 %	28 %	44 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
67 Kcal or 281 Kj	3 gr	4 gr	4 gr
3 %	1 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
256 Kcal or 1,072 Kj	11 gr	17 gr	16 gr
13 %	4 %	2 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk

How much will it cost?

For 18 people : 31.08 €
Per person : 1.73 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Cauliflower: You can check-out other recipes which use it, like for example: Cauliflower "moelleux" in ramekins, Thaï rice with small vegetables, Creamy Winter Vegetable Soup, Chorba, Auvergne gratin, ... All
	Broccoli: You can check-out other recipes which use it, like for example: Quartet of brassicas with cream , Broccoli savoury custard, Light Broccoli Soup, Sautéed Green Vegetables in pan, Veal Chop With Assortment of Vegetables, ... All
	Egg-plant or aubergine: You can check-out other recipes which use it, like for example: Ratatouille confite, Moussaka, Ratatouille, Madras rice, Cauliflower and purple eggplant with Greek pesto, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Creamy asparagus and meat timbale, Eggs "en cocotte" with spinach, Veal with mushrooms and green asparagus, Lemon and lime cakes, Vanilla ice cream, ... All

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