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Gratin with Parmesan flavours

Name: Gratin with Parmesan flavours
Prep time: 1 h 22 min
Cook time: 1 h 10 min
Total time: 2 h 32 min
Yield: 4 people
Cuisine: French
Ingredients: 1 litre whole milk; 1 kg potatoes; 1 sprig sage; 2 cloves garlic; 750 g cauliflower; 250 ml liquid cream; 50 g grated cheese; Salt; Pepper

For this gratin recipe, we're going to use Parmesan cheese crumbles, which will find a final, practical use.

You'll have a potato and cauliflower gratin, with delicious Parmesan flavours, but without actually using any.

32 K 2/5 (1 reviews)376356

Duration

2 hours 35 min.

Difficulty

Easy

Last modified on: November 5^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 1 litre whole milk
2 1 kg potatoes
3 1 sprig sage
4 2 cloves garlic
5 750 g cauliflower
6 250 ml liquid cream
7 50 g grated cheese
8 Salt
9 Pepper
Total weight: 3,070 grams

Times for this recipe

Preparation

1 hour 25 min.

Cooking

1 hour 10 min.

All in all

2 hours 35 min.

Preparation 1 hour 25 min.

Cooking 1 hour 10 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

Step 1 - ⌛ 30 min.

Peel 1 kg potatoes, slice (the mandolin is ideal for this), wash and drain.

Set aside.

Step 2 - ⌛ 30 min.

Prepare 750 g cauliflower, then slice it into thin strips - the mandolin is very handy here too.

Set aside.

Step 3 - ⌛ 2 min.

In a saucepan, pour 2 tablespoons of cold water, then 1 litre whole milk (the water will prevent the bottom of the pan from blackening).

Step 4 - ⌛ 1 min.

Add the Parmesan crumbles - you can use a lot without any problem.

Step 5 - ⌛ 20 min.

Add sliced potatoes, 1 sprig sage, 2 cloves garlic, salt and pepper.

Place over medium heat, and cook potatoes until tender.

Step 6 - ⌛ 3 min.

When they are, remove the potatoes from the pan with a skimmer or spider, leave the milk in, and drain the potatoes.

Set aside.

Step 7 - ⌛ 20 min.

Pour the cauliflower into the same cooking milk and cook until tender.

Step 8 - ⌛ 2 min.

Then drain and set aside.

Step 9 - ⌛ 3 min.

Preheat your oven to 200°C (390°F).

Mix together and lightly salt the potatoes and cauliflower.

Step 10 - ⌛ 3 min.

Pour into a buttered gratin dish.

Step 11 - ⌛ 3 min.

Add 250 ml liquid cream.

Step 12 - ⌛ 5 min.

Sprinkle over 50 g grated cheese (Comté cheese, for example, for a nice color).

Step 13

Tip: The Parmesan crumbles can be cut into sticks for grilling with the gratin, and served as an aperitif.

Step 14 - ⌛ 30 min.

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

Remarks

Once the gratin is in the oven, I recommend that you set aside the cooking milk, discarding the croutes, garlic and sage, for use later in another recipe, such as a béchamel sauce.

If you don't have any Parmesan croutes, add 50g of grated Parmesan to the potato and cauliflower mixture in step 9.

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

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	3 g RDI=5 %	9 g RDI=3 %	4 g RDI=6 %	85 kcal RDI=4 %	355 kJ RDI=4 %
Per person	26 g RDI=40 %	67 g RDI=25 %	31 g RDI=42 %	651 kcal RDI=33 %	2,724 kJ RDI=33 %
Whole recipe	105 g RDI=161 %	267 g RDI=101 %	124 g RDI=169 %	2,603 kcal RDI=130 %	10,897 kJ RDI=130 %