Gratin with Parmesan flavours

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 litre whole milk
• 2 1 kg potatoes
• 3 1 sprig sage
• 4 2 cloves garlic
• 5 750 g cauliflower
• 6 250 ml liquid cream
• 7 50 g grated cheese
• 8 salt
• 9 pepper
• Total weight: 2,820 grams

Times:

Preparation	Cooking	Start to finish
1 hour 25 min.	1 hour 10 min.	2 hours 35 min.

Step by step recipe

• 1: Peel 1 kg potatoes, slice (the mandolin is ideal for this), wash and drain.
  Set aside.
• 2: Prepare 750 g cauliflower, then slice it into thin strips - the mandolin is very handy here too.
  Set aside.
• 3: In a saucepan, pour 2 tablespoons of cold water, then 1 litre whole milk (the water will prevent the bottom of the pan from blackening).
• 4: Add the Parmesan crumbles - you can use a lot without any problem.
• 5: Add sliced potatoes, 1 sprig sage, 2 cloves garlic, salt and pepper.
  Place over medium heat, and cook potatoes until tender.
• 6: When they are, remove the potatoes from the pan with a skimmer or spider, leave the milk in, and drain the potatoes.
  Set aside.
• 7: Pour the cauliflower into the same cooking milk and cook until tender.
• 8: Then drain and set aside.
• 9: Preheat your oven to 200°C (390°F).
  Mix together and lightly salt the potatoes and cauliflower.
• 10: Pour into a buttered gratin dish.
• 11: Add 250 ml liquid cream.
• 12: Sprinkle over 50 g grated cheese (Comté cheese, for example, for a nice color).
• 13: Tip: The Parmesan crumbles can be cut into sticks for grilling with the gratin, and served as an aperitif.
• 14: Bake at 200°C (390°F) for approximately 30 minutes.

Remarks

Once the gratin is in the oven, I recommend that you set aside the cooking milk, discarding the croutes, garlic and sage, for use later in another recipe, such as a béchamel sauce.
If you don't have any Parmesan croutes, add 50g of grated Parmesan to the potato and cauliflower mixture in step 9.

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