Two-cheese vegetable gratin

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 700 g cauliflower
• 2 700 g broccoli
• 3 700 g egg-plant or aubergine
• 4 3 tablespoons olive oil
• 5 20 g butter
• 6 150 ml liquid cream
• 7 80 g Époisses
• 8 50 g Comté cheese
• 9 salt
• 10 pepper
• Total weight: 2,445 grams

Times:

Preparation	Resting	Cooking	Start to finish
36 min.	5 min.	42 min.	1 hour 23 min.

Step by step recipe

1	Prepare 700 g cauliflower.
2	Boil in salted water until barely cooked (it should still be slightly firm). Use a "spider" or slotted spoon to remove the cauliflower from the pan and drain thoroughly,. Leave the pan on the heat for the broccoli.
3	Prepare 700 g broccoli.
4	Cook in the same water until barely tender (like the cauliflower). Drain thoroughly.
5	Rinse and dry 700 g egg-plant or aubergine and dice.
6	Pour 3 tablespoons olive oil into a frying pan on high heat. When good and hot, add the diced aubergine. Fry until lightly browned, then take off the heat.
7	Preheat the oven to 360°F (180°C). Butter a gratin dish and spread the cauliflower and aubergines in an even layer.
8	Add the broccoli, salt lightly, pepper and pour 150 ml liquid cream over.
9	Add 80 g Époisses cut into strips.
10	Top with the grated 50 g Comté cheese.
11	Bake for about 25 minutes until the Comté is nicely browned. Finish browing under the grill briefly if necessary.

Remarks

Do feel free to adapt this recipe to your own tastes by using different vegetables or cheeses.

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