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Gratin with Parmesan flavours

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.

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Last modified on: April 21^th 2024

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For 2 people, you will need:

1 500 ml whole milk
2 500 ml potatoes
3 ½ sprig sage
4 1 garlic clove
5 375 ml cauliflower
6 125 ml liquid cream
7 25 ml grated cheese
8 salt
9 pepper

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

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 22 min.	1 hour 10 min.	2 hours 32 min.

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Step by step recipe

Stage 1 - 30 min.

Peel 500 ml potatoes, slice (the mandolin is ideal for this), wash and drain.

Set aside.

Stage 2 - 30 min.

Prepare 375 ml cauliflower, then slice it into thin strips - the mandolin is very handy here too.

Set aside.

Stage 3 - 2 min.

In a saucepan, pour 2 tablespoons of cold water, then 500 ml whole milk (the water will prevent the bottom of the pan from blackening).

Stage 4 - 1 min.

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

Stage 5 - 20 min.

Add sliced potatoes, ½ sprig sage, 1 garlic clove, salt and pepper.

Place over medium heat, and cook potatoes until tender.

Stage 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.

Stage 7 - 20 min.

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

Stage 8 - 2 min.

Then drain and set aside.

Stage 9 - 3 min.

Preheat your oven to 200°C (390°F).

Mix together and lightly salt the potatoes and cauliflower.

Stage 10 - 3 min.

Pour into a buttered gratin dish.

Stage 11 - 3 min.

Add 125 ml liquid cream.

Stage 12 - 5 min.

Sprinkle over 25 ml grated cheese (Comté cheese, for example, for a nice color).

Stage 13

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

Stage 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

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,301 Kcal or 5,447 Kj	52 gr	133 gr	62 gr
65 %	20 %	13 %	9 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
85 Kcal or 356 Kj	3 gr	9 gr	4 gr
4 %	1 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
651 Kcal or 2,726 Kj	26 gr	67 gr	31 gr
33 %	10 %	6 %	5 %

% 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: Milk

How much will it cost?

For 2 people : 2.39 €
Per person : 1.20 €

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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: Naan, Hearty potato and ham gratin, Celeriac soup with mustard, Mint and chocolate cream, Rice pudding with chestnuts and poached pears, ... All
	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Turnip top soup, Fillets of sole Dieppoise, Taos hotpot, Super-green, super-thrifty soup, Potato tortilla (Spanish omelette), ... All
	Cauliflower: You can check-out other recipes which use it, like for example: Quartet of brassicas with cream , Roscoff salad, Roasted Cauliflower, Crunchy spring salad, Chorba, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Rice and peas, Panna cotta, Filet mignon with mustard and tarragon sauce, Frozen Nougat, Endive and beer soup, ... All

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