Auvergne gratin
Cauliflower, green cabbage, potatoes and of course Saint-Nectaire for this gratin with Auvergne flavors.
22 K
1 hour 50 min.
Easy
8 people
10 IngredientsLast modified on: December 10th 2023
For 8 people, you will need:
- 1
1 kg cauliflower - 2
1 kg potatoes - 3
800 g green cabbage - 4
2 kgs whole milk - 5
4 bayleaves - 6
2 cloves garlic - 7
2 sprigs thyme (optional) - 8
500 g liquid cream - 9
salt - 10
pepper - Total weight: 5,325 grams
Change measures:
Times for this recipe
Preparation: 55 min.
Cooking: 55 min.
All in all: 1 hour 50 min.
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.
Stage 2 - 15 min.
Stage 3 - 15 min.
Stage 4 - 2 min.
Place a large saucepan over medium heat and pour in 2 kgs whole milk, 4 bayleaves, 2 cloves garlic and 2 sprigs thyme, then season with salt and pepper.
Stage 5 - 8 min.
Pour in the cauliflower and cook until tender.
Drain and set aside.
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).
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.
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 500 g 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.
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.
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 | 180 RDI=70 % | 350 RDI=30 % | 220 RDI=30 % | 4,110 RDI=210 % | 17,210 RDI: 210 % |
| Per 100 g | 3 RDI=1 % | 6 RDI=1 % | 4 RDI=1 % | 80 RDI=4 % | 320 RDI: 4 % |
| Per person | 20 RDI=9 % | 40 RDI=4 % | 30 RDI=4 % | 510 RDI=30 % | 2,150 RDI: 30 % |
How much will it cost?
- For 8 people : 11.20 €
- 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)
Whole milk
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Cauliflower
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Potatoes
Like these other recipes: Taos hotpot, Big knife-cut chips (French fries) , Vegetable pie, Hearty potato and ham gratin, Chilli potato wedges, ... See them all 83
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Coleslaw, Sautéed Green Vegetables in pan, Stock-pot fish , Cabbage julienne with ham, Sautéed Pork with Peanuts, ... See them all 26
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