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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