Auvergne gratin

Auvergne gratin
Cauliflower, green cabbage, potatoes and of course Saint-Nectaire for this gratin with Auvergne flavors.
Grade this recipe:

Last modified on: December 10th 2023

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
55 min.55 min.1 hour 50 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 - 15 min.
Auvergne gratin

Preparing the vegetables

Prepare 500 g cauliflower, cut into strips (a mandolin is ideal for this).

Set aside.

Stage 2 - 15 min.
Auvergne gratin
Peel and slice 500 g potatoes (a mandolin is also ideal for this), then wash.

Set aside.

Stage 3 - 15 min.
Auvergne gratin

Stage 4 - 2 min.
Auvergne gratin
Place a large saucepan over medium heat and pour in 1 litre whole milk, 2 bayleaves, 1 garlic clove and 1 sprig thyme, then season with salt and pepper.

Stage 5 - 8 min.
Auvergne gratin
Pour in the cauliflower and cook until tender.

Drain and set aside.

Stage 6 - 10 min.
Auvergne gratin
Do the same with the potato slices.

Stage 7 - 7 min.
Auvergne gratin
Then add the cabbage strips.

You're done with the milk, so I suggest you remove and discard the garlic, bay leaf and thyme, then set it aside, or freeze it, for another savoury recipe (béchamel sauce in particular).

Stage 8 - 1 min.
Auvergne gratin

Assembling the gratin

Preheat your oven to 200°C (390°F).

Butter a gratin dish.

Stage 9 - 1 min.
Auvergne gratin
Pour in the cauliflower.

Stage 10 - 3 min.
Auvergne gratin
Then the cabbage and half the Saint-Nectaire cheese, cut into strips.

Stage 11 - 3 min.
Auvergne gratin
Add the potatoes, pour over 250 ml liquid cream, then the other half of the Saint-Nectaire cheese, also in strips.

Stage 12 - 30 min.
Auvergne gratin
Bake at 200°C (390°F) for around 30 minutes.

Your gratin auvergnat is ready.
To cook vegetables in milk, each time you finish cooking a vegetable, pour the contents of the saucepan (milk + vegetables) into a colander placed on a salad bowl, then pour the milk back into the saucepan for the next vegetable. It's quicker and easier than removing the vegetables with a skimmer.

As with all gratins, the quantities given are a guide only, so don't hesitate to adapt them to your own taste, or to what you have on hand.

For a more golden gratin top, sprinkle with an additional 80g of grated cheese, ideally Cantal, before putting in the oven.
1 or 2 days in the fridge, protected by cling film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,211 Kcal or 5,070 Kj71 gr148 gr36 gr
61 %27 %14 %5 %
Per 100 g
Energetic valueProteins CarbohydratesFats
50 Kcal or 209 Kj3 gr6 gr1 gr
3 %1 %1 %<1 %
Per person
Energetic valueProteins CarbohydratesFats
303 Kcal or 1,269 Kj18 gr37 gr9 gr
15 %7 %3 %1 %
% 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: Sulfites, Milk
How much will it cost?
  • For 4 people : 4.59 €
  • Per person : 1.15 €

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)
Other recipes you may also like
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
344K4.0 1 hour 11 min. February 21th 2011
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
382K5 38 min. December 18th 2018
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
328K5 50 min. July 30th 2021
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
730K 313.7 36 min. January 27th 2017
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-03)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page