The strange gratin


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.
13K 3 4
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Last modified on: July 20th 2022

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For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
27 min.1 hour 3 min.1 hour 30 min.
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Step by step recipe


Stage 1 - 3 min.
The strange gratin
Prepare 3.5 oz turnip (or other vegetable) tops (See these tips) then cook them into a pan over medium heat with 0.7 oz butter (The frenchs said "faire tomber").

Set aside.

Stage 2 - 10 min.
The strange gratin
Preheat your oven to 200°C (390°F).

Prepare 10.6 oz cauliflower, put it in a bowl, sprinkle it with 4 tablespoons olive oil, salt, pepper and mix well.

Stage 3 - 2 min.
The strange gratin
Pour onto a sheet of baking paper placed on a baking sheet...

Stage 4 - 20 min.
The strange gratin
...and bake for 15-20 minutes.

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

Stage 5 - 3 min.
The strange gratin
Butter a casserole dish, and pour in the cauliflower.

Stage 6 - 2 min.
The strange gratin
Add the leaves and salt lightly.

Stage 7 - 5 min.
The strange gratin
Then 10.6 oz cooked potatoes cut into slices, salt again slightly.

Stage 8 - 1 min.
The strange gratin
Pour 8.8 oz liquid cream.

Stage 9 - 4 min.
The strange gratin
And finish with 3.5 oz 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.
The strange gratin
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 valueProteins CarbohydratesFats
2,093 Kcal or 8,763 Kj42 gr83 gr177 gr
105 %16 %8 %27 %
Per 100 g
Energetic valueProteins CarbohydratesFats
170 Kcal or 712 Kj3 gr7 gr14 gr
9 %1 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
349 Kcal or 1,461 Kj7 gr14 gr30 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 6 people : 2.83 €
  • 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 potatoesCooked potatoes: You can check-out other recipes which use it, like for example: Tartiflette, Green Piedmont Salad, Potato galette, Thin spinach and potato tart, Potatoes with bacon and herbs, ... All
CauliflowerCauliflower: You can check-out other recipes which use it, like for example: Winter cauliflower tabbouleh, Crunchy Cauliflower Salad with Lemon, Roasted cauliflower, Cauliflower and purple eggplant with Greek pesto, Quartet of brassicas with cream , ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Apricot blancmange, Chocolate and vanilla crème brûlée, Hearty potato and ham gratin, Sauce Normande (for fish), Chicken with spinach in a cream sauce , ... All
Turnip (or other vegetable) topsTurnip (or other vegetable) tops: You can check-out other recipes which use it, like for example: Gratin of beet tops and potatoes, Tenderloin steak with beetroot tops and mushrooms, Carrot-top pesto, Polenta with beetroot tops, Turnip top soup, ... All
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