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.
47 K 3.3/5 (8 reviews)
1 hour 25 min.
Easy
18 people
10 IngredientsLast modified on: October 16th 2019
For 18 people, you will need:
- 1
2 kgs 100 g cauliflower - 2
2 kgs 100 g broccoli - 3
2 kgs 100 g egg-plant or aubergine - 4
9 tablespoons olive oil - 5
60 g butter - 6
450 ml liquid cream - 7
240 g Époisses - 8
150 g Comté cheese - 9
salt - 10
pepper - Total weight: 7,335 grams
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 2 kgs 100 g 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 2 kgs 100 g 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 2 kgs 100 g egg-plant or aubergine and dice.
Stage 6 - 7 min.
Pour 9 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 450 ml liquid cream over.
Stage 9 - 3 min.
Add 240 g Époisses cut into strips.
Stage 10 - 2 min.
Top with the grated 150 g 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 | 220 RDI=90 % | 320 RDI=30 % | 420 RDI=60 % | 5,950 RDI=300 % | 24,900 RDI: 300 % |
| 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 18 people : 32.90 €
- Per person : 1.85 €
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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)
Broccoli
Like these other recipes: Quartet of brassicas with cream , Broccoli savoury custard, Sautéed Green Vegetables in pan, Veal Chop With Assortment of Vegetables, Light Broccoli Soup, ... See them all 11
Egg-plant or aubergine
Like these other recipes: Cauliflower and purple eggplant with Greek pesto, Ratatouille confite, Ratatouille, Vegetable tian, Moussaka, ... See them all 6
Cauliflower
Like these other recipes: Quartet of brassicas with cream , Cauliflower, red bean and avocado salad, Cauliflower and avocado rémoulade, Gratin "grilled inside", Harvest Gratin, ... See them all 47
Liquid cream
Like these other recipes: Filet mignon with asparagus, Fish petals, vegetables julienne, and beurre blanc, Eton mess, Eggs with green asparagus and Parmesan cheese, Creamy spaghetti with cockles and parsley, ... See them all 165
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