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Auvergne gratin

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

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Last modified on: December 10^th 2023

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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: 2,412 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
55 min.	55 min.	1 hour 50 min.

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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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,211 Kcal or 5,070 Kj	71 gr	148 gr	36 gr
61 %	27 %	14 %	5 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
50 Kcal or 209 Kj	3 gr	6 gr	1 gr
3 %	1 %	1 %	<1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
303 Kcal or 1,269 Kj	18 gr	37 gr	9 gr
15 %	7 %	3 %	1 %

% 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: Sulfites, Milk

How much will it cost?

For 4 people : 3.95 £
Per person : 0.99 £

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)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Poached eggs with spinach and Comté milk, Chocolate and vanilla crème brûlée, Hearty potato and ham gratin, Parmesan cauliflower cheese, Pistachio confectioner's custard, ... All
	Cauliflower: You can check-out other recipes which use it, like for example: Gratin "grilled inside", Creamy risotto with vegetables , Harvest Gratin, Cauliflower and avocado rémoulade, Breton coleslaw, ... All
	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Potato and broccoli gratin, Seafood sauerkraut, Home-made potato crisps , Roast in the bag pork with fondant vegetables., Boulangère potatoes, ... All
	Green cabbage: You can get more informations, or check-out other recipes which use it, for example: Sautéed green vegetables, Duet of creamed cauliflower and cabbage , Cherry tomato and two cabbage salad, Veal Chop With Assortment of Vegetables, Hotpot my grandmother's way , ... All

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