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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.

14K 3 4

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 does it take?

Time required for this recipe:

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

At what time:

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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
209 %	32 %	16 %	54 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
170 Kcal or 712 Kj	3 gr	7 gr	14 gr
9 %	1 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
349 Kcal or 1,461 Kj	7 gr	14 gr	30 gr
17 %	3 %	1 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk

How much will it cost?

For 12 people : 5.66 €
Per person : 0.47 €

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)

	Cooked potatoes: You can check-out other recipes which use it, like for example: Croque-monsieur potatoes, Polish-style beetroot salad, Gratin of purple artichokes, Frichti from Bruxelles, Gratin of Jerusalem artichokes à la Comtoise, ... All
	Cauliflower: You can check-out other recipes which use it, like for example: Crunchy Cauliflower Salad with Lemon, Du Barry soup, Cauliflower, chicken and avocado salad, Creamy risotto with vegetables , Cauliflower and avocado rémoulade, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Duet of creamed cauliflower and cabbage , Artichoke hearts forestier , Curried mussels with cabbage, Turban of sole with langoustines, Summer Salmon Blanquette, ... All
	Turnip (or other vegetable) tops: You can check-out other recipes which use it, like for example: "Au vert" beef, Tenderloin steak with beetroot tops and mushrooms, Turnip top soup, Gratin of beet tops and potatoes, Polenta with beetroot tops, ... All

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