Two-cheese vegetable gratin
This is a vegetable gratin with a difference: 3 layers of different vegetables (cauliflower, broccoli and aubergine) with two different cheeses for a flavousome topping: Comté and Époisse.
55 K 3.2/5 (9 reviews)
1 hour 25 min.
Easy
12 people
10 IngredientsLast modified on: October 16th 2019
For 12 people, you will need:
- 1
6 cups cauliflower - 2
6 cups broccoli - 3
6 cups egg-plant or aubergine - 4
6 tablespoons olive oil - 5
cup + 3 tablespoons butter - 6
1 1⁄3 cup liquid cream - 7
¾ cup Époisses - 8
½ cup Comté cheese - 9
salt - 10
pepper
Change measures:
Times for this recipe
Preparation: 40 min.
Resting: 5 min.
Cooking: 45 min.
All in all: 1 hour 25 min.
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 - 10 min.
Prepare 6 cups cauliflower.
Stage 2 - 5 min.
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.
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.
Stage 3 - 10 min.
Prepare 6 cups broccoli.
Stage 4 - 5 min.
Cook in the same water until barely tender (like the cauliflower).
Drain thoroughly.
Drain thoroughly.
Stage 5 - 5 min.
Rinse and dry 6 cups egg-plant or aubergine and dice.
Stage 6 - 7 min.
Pour 6 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.
Fry until lightly browned, then take off the heat.
Stage 7 - 4 min.
Preheat the oven to 360°F (180°C).
Butter a gratin dish and spread the cauliflower and aubergines in an even layer.
Butter a gratin dish and spread the cauliflower and aubergines in an even layer.
Stage 8 - 2 min.
Add the broccoli, salt lightly, pepper and pour 1 1⁄3 cup liquid cream over.
Stage 9 - 3 min.
Add ¾ cup Époisses cut into strips.
Stage 10 - 2 min.
Top with the grated ½ cup Comté cheese.
Stage 11 - 30 min.
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.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 150 RDI=60 % | 210 RDI=20 % | 280 RDI=40 % | 3,960 RDI=200 % | 16,600 RDI: 200 % |
| Per 100 g | 3 RDI=1 % | 4 RDI=0 % | 5 RDI=1 % | 80 RDI=4 % | 340 RDI: 4 % |
| Per person | 10 RDI=5 % | 20 RDI=2 % | 20 RDI=4 % | 330 RDI=20 % | 1,380 RDI: 20 % |
How much will it cost?
- For 12 people : 21.95 €
- Per person : 1.85 €
Change currency: 
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)
Broccoli
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Egg-plant or aubergine
Like these other recipes: Cauliflower and purple eggplant with Greek pesto, Ratatouille, Eggplant Polpette, Ratatouille confite, Madras rice, ... See them all 7
Cauliflower
Like these other recipes: Creamy Winter Vegetable Soup, Roasted Cauliflower, Cauliflower and chickpea salad, Duet of creamed cauliflower and cabbage , Spicy roast cauliflower gratin, ... See them all 49
Liquid cream
Like these other recipes: Filet mignon with mustard and tarragon sauce, Green beans and potatoes with Morbier cream sauce, Cauliflower and chickpea purée, Salmon with sorrel, Eggs with green asparagus and Parmesan cheese, ... See them all 170
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