Auvergne gratin


Auvergne gratin
Cauliflower, green cabbage, potatoes and of course Saint-Nectaire for this gratin with Auvergne flavors.
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Last modified on: December 10th 2023

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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.
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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.
Remarks
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.
Keeping
1 or 2 days in the fridge, protected by cling film.
Source
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)
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