1,613 easy and fully explained recipes, with +66K photos and 77 videos

This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).

Get every new recipe, step by step in pictures, by email. Free, max 2 emails a week.

Auvergne gratin

Name: Auvergne gratin
Prep time: 55 min
Cook time: 55 min
Total time: 1 h 50 min
Yield: 4 people
Cuisine: French
Ingredients: 500 g cauliflower; 500 g potatoes; 400 g green cabbage; 1 litre whole milk; 2 bayleaves; 1 garlic clove; 1 sprig thyme; 250 ml liquid cream; Salt; Pepper

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

34 K377387

Duration

1 hour 50 min.

Difficulty

Easy

Last modified on: November 5^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 500 g cauliflower
2 500 g potatoes
3 400 g green cabbage
4 1 litre whole milk
5 2 bayleaves
6 1 garlic clove
7 1 sprig thyme (optional)
8 250 ml liquid cream
9 Salt
10 Pepper
Total weight: 2,665 grams

Times for this recipe

Preparation

55 min.

Cooking

55 min.

All in all

1 hour 50 min.

Preparation 55 min.

Cooking 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 15 min.

Preparing the vegetables

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

Set aside.

Step 2 - ⌛ 15 min.

Peel and slice 500 g potatoes (a mandolin is also ideal for this), then wash.

Set aside.

Step 3 - ⌛ 15 min.

Prepare 400 g green cabbage, cut into julienne strips, then

set aside.

Step 4 - ⌛ 2 min.

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.

Step 5 - ⌛ 8 min.

Pour in the cauliflower and cook until tender.

Drain and set aside.

Step 6 - ⌛ 10 min.

Do the same with the potato slices.

Step 7 - ⌛ 7 min.

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).

Step 8 - ⌛ 1 min.

Assembling the gratin

Preheat your oven to 200°C (390°F).

Butter a gratin dish.

Step 9 - ⌛ 1 min.

Pour in the cauliflower.

Step 10 - ⌛ 3 min.

Then the cabbage and half the Saint-Nectaire cheese, cut into strips.

Step 11 - ⌛ 3 min.

Add the potatoes, pour over 250 ml liquid cream, then the other half of the Saint-Nectaire cheese, also in strips.

Step 12 - ⌛ 30 min.

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: Homemade.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	3 g RDI=5 %	7 g RDI=2 %	4 g RDI=6 %	77 kcal RDI=4 %	323 kJ RDI=4 %
Per person	23 g RDI=35 %	43 g RDI=16 %	28 g RDI=38 %	514 kcal RDI=26 %	2,152 kJ RDI=26 %
Whole recipe	90 g RDI=139 %	174 g RDI=66 %	111 g RDI=151 %	2,056 kcal RDI=103 %	8,606 kJ RDI=103 %