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The strange gratin

Here is a recipe for a gratin that is a little unusual in its ingredients, which allows the use of vegetable tops and leftover cheese, but for a very successful taste despite everything.

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Last modified on: July 20^th 2022

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For 12 people, you will need:

1 400 g turnip (or other vegetable) tops
2 40 g butter
3 600 g cauliflower
4 8 tablespoons olive oil
5 600 g cooked potatoes
6 500 ml liquid cream
7 200 g cheese
8 salt
9 pepper
Total weight: 2,460 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
27 min.	1 hour 3 min.	1 hour 30 min.

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Step by step recipe

Stage 1 - 3 min.

Prepare 400 g turnip (or other vegetable) tops (See these tips) then cook them into a pan over medium heat with 40 g butter (The frenchs said "faire tomber").

Set aside.

Stage 2 - 10 min.

Preheat your oven to 200°C (390°F).

Prepare 600 g cauliflower, put it in a bowl, sprinkle it with 8 tablespoons olive oil, salt, pepper and mix well.

Stage 3 - 2 min.

Pour onto a sheet of baking paper placed on a baking sheet...

Stage 4 - 20 min.

...and bake for 15-20 minutes.

Do not turn off the oven at the end of cooking.

Stage 5 - 3 min.

Butter a casserole dish, and pour in the cauliflower.

Stage 6 - 2 min.

Add the leaves and salt lightly.

Stage 7 - 5 min.

Then 600 g cooked potatoes cut into slices, salt again slightly.

Stage 8 - 1 min.

Pour 500 ml liquid cream.

Stage 9 - 4 min.

And finish with 200 g cheese, which you will grate or cut into strips depending on what you have on hand (here 2 leftover cheeses, Comté and Brie).

Stage 10 - 40 min.

Bake for 30 to 40 minutes.

Remarks

The proportions of tops, cauliflower and potatoes are indicative, make with what you have on hand.

For the cheese, it is interesting to put several different ones, for example leftovers, even a little dry, which can be used without waste.

Keeping

1 or 2 days in the refrigerator, protected by a stretch film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,186 Kcal or 17,526 Kj	83 gr	166 gr	354 gr
155 %	24 %	12 %	40 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
170 Kcal or 712 Kj	3 gr	7 gr	14 gr
6 %	1 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
349 Kcal or 1,461 Kj	7 gr	14 gr	30 gr
13 %	2 %	1 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Milk

How much will it cost?

For 12 people : 6.16 $
Per person : 0.51 $

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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)

	Cooked potatoes: You can check-out other recipes which use it, like for example: Polish-style beetroot salad, Crispy potato galette with leeks, Comtois surprise bread, Oven omelette, Frichti from Bruxelles, ... All
	Cauliflower: You can check-out other recipes which use it, like for example: Spinach and cauliflower with sesame béchamel sauce, Quartet of brassicas with cream , Cauliflower and purple eggplant with Greek pesto, Duet of creamed cauliflower and cabbage , Lebanese-style chickpea salad, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Rustic chicken and mushroom pie, Double raspberry tartlets, Apple and almond gratin, Tenderloin steak with beetroot tops and mushrooms, Vegetable clafoutis, ... All
	Turnip (or other vegetable) tops: You can check-out other recipes which use it, like for example: Carrot-top pesto, Turnip top soup, Gratin of beet tops and potatoes, "Au vert" beef, Polenta with beetroot tops, ... All