Gratin with Parmesan flavours
For this gratin recipe, we're going to use Parmesan cheese crumbles, which will find a final, practical use.
You'll have a potato and cauliflower gratin, with delicious Parmesan flavours, but without actually using any.
You'll have a potato and cauliflower gratin, with delicious Parmesan flavours, but without actually using any.
28 K 2/5 (1 reviews)
2 hours 35 min.
Easy
3.80 €
4 people
9 IngredientsLast modified on: April 21th 2024
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 for this recipe
Preparation: 1 hour 25 min.
Cooking: 1 hour 10 min.
All in all: 2 hours 35 min.
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Step by step recipe
Stage 1 - ⌛ 30 min.
Stage 2 - ⌛ 30 min.
Prepare 750 g cauliflower, then slice it into thin strips - the mandolin is very handy here too.
Set aside.
Set aside.
Stage 3 - ⌛ 2 min.
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).
Stage 4 - ⌛ 1 min.
Add the Parmesan crumbles - you can use a lot without any problem.
Stage 5 - ⌛ 20 min.
Add sliced potatoes, 1 sprig sage, 2 cloves garlic, salt and pepper.
Place over medium heat, and cook potatoes until tender.
Place over medium heat, and cook potatoes until tender.
Stage 6 - ⌛ 3 min.
Stage 7 - ⌛ 20 min.
Pour the cauliflower into the same cooking milk and cook until tender.
Stage 8 - ⌛ 2 min.
Then drain and set aside.
Stage 9 - ⌛ 3 min.
Preheat your oven to 200°C (390°F).
Mix together and lightly salt the potatoes and cauliflower.
Mix together and lightly salt the potatoes and cauliflower.
Stage 10 - ⌛ 3 min.
Pour into a buttered gratin dish.
Stage 11 - ⌛ 3 min.
Add 250 ml liquid cream.
Stage 12 - ⌛ 5 min.
Sprinkle over 50 g grated cheese (Comté cheese, for example, for a nice color).
Stage 13
Tip: The Parmesan crumbles can be cut into sticks for grilling with the gratin, and served as an aperitif.
Stage 14 - ⌛ 30 min.
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.
If you don't have any Parmesan croutes, add 50g of grated Parmesan to the potato and cauliflower mixture in step 9.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 97 RDI=150 % | 256 RDI=97 % | 48 RDI=66 % | 1,857 RDI=93 % | 7,778 RDI: 93 % |
| Per 100 g | 3 RDI=5 % | 9 RDI=3 % | 1 RDI=2 % | 65 RDI=3 % | 276 RDI: 3 % |
| Per person | 24 RDI=37 % | 64 RDI=24 % | 12 RDI=17 % | 464 RDI=23 % | 1,944 RDI: 23 % |
How much will it cost?
- For 4 people : 3.80 €
- Per person : 0.95 €
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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)
Whole milk
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Potatoes
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Cauliflower
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Liquid cream
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