Auvergne gratin

A recipe from cooking-ez.com

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: 2,415 grams

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.

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