Auvergne gratin


Auvergne gratin
Cauliflower, green cabbage, potatoes and of course Saint-Nectaire for this gratin with Auvergne flavors.
18 K
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Last modified on: December 10th 2023
For 2 people, you will need:

Change to the quantities for:
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 4:45, you will finish around : 6:35.Change start time
To finish around 7pm, you'll need to have started before: 17:40.Change end time

Step by step recipe


Stage 1 - 15 min.
Auvergne gratin

Preparing the vegetables

Prepare 250 ml cauliflower, cut into strips (a mandolin is ideal for this).

Set aside.

Stage 2 - 15 min.
Auvergne gratin
Peel and slice 250 ml potatoes (a mandolin is also ideal for this), then wash.

Set aside.

Stage 3 - 15 min.
Auvergne gratin

Stage 4 - 2 min.
Auvergne gratin
Place a large saucepan over medium heat and pour in 500 ml whole milk, 1 bayleaf, ½ garlic clove and ½ sprig thyme, then season with salt and pepper.

Stage 5 - 8 min.
Auvergne gratin
Pour in the cauliflower and cook until tender.

Drain and set aside.

Stage 6 - 10 min.
Auvergne gratin
Do the same with the potato slices.

Stage 7 - 7 min.
Auvergne gratin
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.
Auvergne gratin

Assembling the gratin

Preheat your oven to 200°C (390°F).

Butter a gratin dish.

Stage 9 - 1 min.
Auvergne gratin
Pour in the cauliflower.

Stage 10 - 3 min.
Auvergne gratin
Then the cabbage and half the Saint-Nectaire cheese, cut into strips.

Stage 11 - 3 min.
Auvergne gratin
Add the potatoes, pour over 125 ml liquid cream, then the other half of the Saint-Nectaire cheese, also in strips.

Stage 12 - 30 min.
Auvergne gratin
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 recipe50 RDI=20 %90 RDI=8 %60 RDI=8 %1,030 RDI=50 %4,300 RDI: 50 %
Per 100 g3 RDI=1 %6 RDI=1 %4 RDI=1 %80 RDI=4 %320 RDI: 4 %
Per person20 RDI=9 %40 RDI=4 %30 RDI=4 %510 RDI=30 %2,150 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Milk
How much will it cost?
  • For 2 people : 2.80 €
  • Per person : 1.40 €

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)
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