1,423 easy and fully explained recipes, with 33,930 photos and 78 videos

The strange gratin

Here is a recipe for a gratin that is a little unusual in its ingredients, which allows the use of vegetable tops and leftover cheese, but for a very successful taste despite everything.

15K 3 4

Last modified on: July 20^th 2022

Keywords for this recipe:

For 18 people, you will need:

1 600 g turnip (or other vegetable) tops
2 60 g butter
3 900 g cauliflower
4 12 tablespoons olive oil
5 900 g cooked potatoes
6 750 ml liquid cream
7 300 g cheese
8 salt
9 pepper
Total weight: 3,690 grams

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
27 min.	1 hour 3 min.	1 hour 30 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 3 min.

Prepare 600 g turnip (or other vegetable) tops (See these tips) then cook them into a pan over medium heat with 60 g butter (The frenchs said "faire tomber").

Set aside.

Stage 2 - 10 min.

Preheat your oven to 200°C (390°F).

Prepare 900 g cauliflower, put it in a bowl, sprinkle it with 12 tablespoons olive oil, salt, pepper and mix well.

Stage 3 - 2 min.

Pour onto a sheet of baking paper placed on a baking sheet...

Stage 4 - 20 min.

...and bake for 15-20 minutes.

Do not turn off the oven at the end of cooking.

Stage 5 - 3 min.

Butter a casserole dish, and pour in the cauliflower.

Stage 6 - 2 min.

Add the leaves and salt lightly.

Stage 7 - 5 min.

Then 900 g cooked potatoes cut into slices, salt again slightly.

Stage 8 - 1 min.

Pour 750 ml liquid cream.

Stage 9 - 4 min.

And finish with 300 g cheese, which you will grate or cut into strips depending on what you have on hand (here 2 leftover cheeses, Comté and Brie).

Stage 10 - 40 min.

Bake for 30 to 40 minutes.

Remarks

The proportions of tops, cauliflower and potatoes are indicative, make with what you have on hand.

For the cheese, it is interesting to put several different ones, for example leftovers, even a little dry, which can be used without waste.

Keeping

1 or 2 days in the refrigerator, protected by a stretch film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
6,278 Kcal or 26,285 Kj	125 gr	249 gr	531 gr
314 %	48 %	23 %	81 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
170 Kcal or 712 Kj	3 gr	7 gr	14 gr
9 %	1 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
349 Kcal or 1,461 Kj	7 gr	14 gr	30 gr
17 %	3 %	1 %	4 %

% 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 : 8.49 €
Per person : 0.47 €

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)

	Cooked potatoes: You can check-out other recipes which use it, like for example: Creamy spinach and potato gratin, Lemony cabbage and potato salad, Frichti from Bruxelles, Mont d'or in brioche, Chicken with spinach in a cream sauce , ... All
	Cauliflower: You can check-out other recipes which use it, like for example: Cauliflower "moelleux" in ramekins, Paella, Cauliflower coconut curry, Parmesan cauliflower cheese, Breton coleslaw, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Baked eggs with chicken and spinach, Cervelle de Canut, Strawberry mousse with mascarpone, Pork medallions with "full" turnips, Tandoori-flavoured chicken with leeks, ... All
	Turnip (or other vegetable) tops: You can check-out other recipes which use it, like for example: Tenderloin steak with beetroot tops and mushrooms, Polenta with beetroot tops, Carrot-top pesto, Gratin of beet tops and potatoes, "Au vert" beef, ... All

Other recipes you may also like

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
321K4 2 hours 30 min. July 4^th 2018

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
483K5 49 min. July 27^th 2013

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
298K3.8 21 min. February 21^th 2011

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
734K3.5 8 min. February 21^th 2011

Tartiflette

A personal version of a classic recipe from Savoy.
585K 14.6 1 hour 27 min. September 16^th 2019

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.