Auvergne gratin
Cauliflower, green cabbage, potatoes and of course Saint-Nectaire for this gratin with Auvergne flavors.
19 K
1 hour 50 min.
Easy
4 people
10 IngredientsLast modified on: December 10th 2023
For 4 people, you will need:
- 1
2 cups + 2 tablespoons cauliflower - 2
2 cups + 2 tablespoons potatoes - 3
1 ¾ cup green cabbage - 4
4 cups + 3 tablespoons whole milk - 5
2 bayleaves - 6
1 garlic clove - 7
1 sprig thyme (optional) - 8
1 cup liquid cream - 9
salt - 10
pepper
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 4 cups + 3 tablespoons 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.
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 1 cup 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 | 90 RDI=40 % | 170 RDI=20 % | 110 RDI=20 % | 2,060 RDI=100 % | 8,610 RDI: 100 % |
| 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 4 people : 5.60 €
- 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
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Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Rice with spring greens, Cockles and cabbage with smoky cream sauce, Alsatian-style salad, Sautéed green vegetables, Scallops with cabbage julienne, ... See them all 26
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