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Auvergne gratin

Name: Auvergne gratin
Prep time: 55 min
Cook time: 55 min
Total time: 1 h 50 min
Yield: 4 people
Cuisine: French
Ingredients: 500 g cauliflower; 500 g potatoes; 400 g green cabbage; 1 litre whole milk; 2 bayleaves; 1 garlic clove; 1 sprig thyme; 250 ml liquid cream; salt; pepper

Cauliflower, green cabbage, potatoes and of course Saint-Nectaire for this gratin with Auvergne flavors.

25 K

1 hour 50 min. difficulté

Easy

4.60 €

4 people

10 Ingredients

Last modified on: December 10^th 2023

For 4 people, you will need:

1 500 g cauliflower
2 500 g potatoes
3 400 g green cabbage
4 1 litre whole milk
5 2 bayleaves
6 1 garlic clove
7 1 sprig thyme (optional)
8 250 ml liquid cream
9 salt
10 pepper
Total weight: 2,415 grams

Times for this recipe

Preparation: 55 min.

Cooking: 55 min.

All in all: 1 hour 50 min.

When should you start or finish this recipe?

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 - ⌛ 15 min.

Preparing the vegetables

Prepare 500 g cauliflower, cut into strips (a mandolin is ideal for this).

Set aside.

Stage 2 - ⌛ 15 min.

Peel and slice 500 g potatoes (a mandolin is also ideal for this), then wash.

Set aside.

Stage 3 - ⌛ 15 min.

Prepare 400 g green cabbage, cut into julienne strips, then

set aside.

Stage 4 - ⌛ 2 min.

Place a large saucepan over medium heat and pour in 1 litre whole milk, 2 bayleaves, 1 garlic clove and 1 sprig thyme, then season with salt and pepper.

Stage 5 - ⌛ 8 min.

Pour in the cauliflower and cook until tender.

Drain and set aside.

Stage 6 - ⌛ 10 min.

Do the same with the potato slices.

Stage 7 - ⌛ 7 min.

Then add the cabbage strips.

You're done with the milk, so I suggest you remove and discard the garlic, bay leaf and thyme, then set it aside, or freeze it, for another savoury recipe (béchamel sauce in particular).

Stage 8 - ⌛ 1 min.

Assembling the gratin

Preheat your oven to 200°C (390°F).

Butter a gratin dish.

Stage 9 - ⌛ 1 min.

Pour in the cauliflower.

Stage 10 - ⌛ 3 min.

Then the cabbage and half the Saint-Nectaire cheese, cut into strips.

Stage 11 - ⌛ 3 min.

Add the potatoes, pour over 250 ml liquid cream, then the other half of the Saint-Nectaire cheese, also in strips.

Stage 12 - ⌛ 30 min.

Bake at 200°C (390°F) for around 30 minutes.

Your gratin auvergnat is ready.

Remarks

To cook vegetables in milk, each time you finish cooking a vegetable, pour the contents of the saucepan (milk + vegetables) into a colander placed on a salad bowl, then pour the milk back into the saucepan for the next vegetable. It's quicker and easier than removing the vegetables with a skimmer.

As with all gratins, the quantities given are a guide only, so don't hesitate to adapt them to your own taste, or to what you have on hand.

For a more golden gratin top, sprinkle with an additional 80g of grated cheese, ideally Cantal, before putting in the oven.

Keeping: 1 or 2 days in the fridge, protected by cling film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	80 RDI=30 %	160 RDI=20 %	40 RDI=5 %	1,310 RDI=70 %	5,490 RDI: 70 %
Per 100 g	3 RDI=1 %	6 RDI=1 %	1 RDI=0 %	50 RDI=3 %	230 RDI: 3 %
Per person	20 RDI=8 %	40 RDI=4 %	8 RDI=1 %	330 RDI=20 %	1,370 RDI: 20 %