Auvergne gratin
A recipe from
cooking-ez.com December 10th 202311 K
For 4 people, you will need:
Times:
Preparation | Cooking | Start to finish |
---|
55 min. | 55 min. | 1 hour 50 min. |
Step by step recipe
- 1:
Preparing the vegetables
Prepare 500 g cauliflower, cut into strips (a mandolin is ideal for this).
Set aside. - 2: Peel and slice 500 g potatoes (a mandolin is also ideal for this), then wash.
Set aside. - 3: Prepare 400 g green cabbage, cut into julienne strips, then
set aside. - 4: 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.
- 5: Pour in the cauliflower and cook until tender.
Drain and set aside. - 6: Do the same with the potato slices.
- 7: 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). - 8:
Assembling the gratin
Preheat your oven to 200°C (390°F).
Butter a gratin dish. - 9: Pour in the cauliflower.
- 10: Then the cabbage and half the Saint-Nectaire cheese, cut into strips.
- 11: Add the potatoes, pour over 250 ml liquid cream, then the other half of the Saint-Nectaire cheese, also in strips.
- 12: 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.
December 13th 2024.