Gratin "grilled inside"
We think of a classic gratin, potatoes and cauliflower, but in this recipe we start by grilling them before assembling the gratin, which gives a slightly crunchy texture, and especially a delicious taste.
39 K 5/5 (2 reviews)416451
Last modified on: November 5th 2026
For 6 people, you will need:
- 1
800 g potatoes - 2
4 tablespoons olive oil - 3
500 g cauliflower - 4
1 spring onion (scallion) - 5
150 g bechamel sauce - 6
50 g grated cheese - 7
Salt - 8
Pepper - Total weight: 1,685 grams
Times for this recipe
Preparation
20 min.
Cooking
1 hour 25 min.
All in all
1 hour 45 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
Stage 1 - ⌛ 30 min.
Wash 800 g potatoes, cut them into pieces and cook in a large pot of salted water until they are tender.
I used new potatoes here, if you don't have any, use the classic ones, but peel them.
I used new potatoes here, if you don't have any, use the classic ones, but peel them.
Stage 2 - ⌛ 4 min.
Drain the potatoes, then pour them into a salad bowl.
Add 4 tablespoons olive oil and mix well.
Preheat your oven to 200°C (390°F).
Add 4 tablespoons olive oil and mix well.
Preheat your oven to 200°C (390°F).
Stage 3 - ⌛ 3 min.
Place a sheet of baking paper in a baking tray.
Spread the oiled potatoes on top, and place the cauliflower (here a small one) next to it, which you will also coat with olive oil with a brush.
Add salt and pepper.
Spread the oiled potatoes on top, and place the cauliflower (here a small one) next to it, which you will also coat with olive oil with a brush.
Add salt and pepper.
Stage 4 - ⌛ 30 min.
Bake for about 30 minutes, until the vegetables are golden brown.
Do not turn off the oven.
Do not turn off the oven.
Stage 5 - ⌛ 1 min.
Butter a casserole dish, and pour the potatoes in the bottom.
Stage 6 - ⌛ 3 min.
Stage 7 - ⌛ 1 min.
...and place it on the potatoes.
Stage 8 - ⌛ 2 min.
Add the roasted cauliflower cut into pieces.
Stage 9 - ⌛ 2 min.
Pour the béchamel sauce on top.
Stage 10 - ⌛ 3 min.
Finish by 50 g grated cheese and put in the oven...
Stage 11 - ⌛ 25 min.
...for about 25 minutes.
Remarks
If you don't have a spring onion at step 6, replace it with a shallot or remove it.
As always with gratins, the proportions are very indicative, so feel free to adapt.
As always with gratins, the proportions are very indicative, so feel free to adapt.
Keeping: 1 or 2 days in the refrigerator, protected by a stretch film.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 3 g RDI=6 % | 14 g RDI=6 % | 7 g RDI=10 % | 106 kcal RDI=5 % | 447 kJ RDI=5 % |
| Per person | 10 g RDI=16 % | 41 g RDI=16 % | 20 g RDI=28 % | 299 kcal RDI=15 % | 1,253 kJ RDI=15 % |
| Whole recipe | 60 g RDI=93 % | 247 g RDI=93 % | 122 g RDI=168 % | 1,795 kcal RDI=90 % | 7,518 kJ RDI=90 % |
How much will it cost?
For 6 people
2.65 €
Per person
0.45 €
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)
Potatoes
Like these other recipes:
Cauliflower
Like these other recipes:
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example:
Grated cheese
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