1,480 easy and fully explained recipes, with +66K photos and 78 videos

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.

13 K 2/5 (1 reviews)

2 hours 35 min. difficulté

Easy

3.80 €

8 people

9 Ingredients

Last modified on: April 21^th 2024

For this recipe: I want to make it (196×) I made it (168×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 8 people, you will need:

1 8 ½ cups whole milk
2 8 ½ cups potatoes
3 2 sprigs sage
4 4 cloves garlic
5 6 ¹⁄₃ cups cauliflower
6 2 cups + 2 tablespoons liquid cream
7 ½ cup grated cheese
8 salt
9 pepper

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 1 hour 25 min.

Cooking: 1 hour 10 min.

All in all: 2 hours 35 min.

When should you start or finish this recipe?

If you start now, at 22:00, you will finish around : 0:35.Change start time

To finish around 7pm, you'll need to have started before: 17:00.Change end time

Step by step recipe

Stage 1 - 30 min.

Peel 8 ½ cups potatoes, slice (the mandolin is ideal for this), wash and drain.

Set aside.

Stage 2 - 30 min.

Prepare 6 ¹⁄₃ cups 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 8 ½ cups 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, 2 sprigs sage, 4 cloves garlic, 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 2 cups + 2 tablespoons liquid cream.

Stage 12 - 5 min.

Sprinkle over ½ cup 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	210 RDI=80 %	530 RDI=50 %	250 RDI=40 %	5,210 RDI=260 %	21,790 RDI: 260 %
Per 100 g	3 RDI=1 %	8 RDI=1 %	4 RDI=1 %	80 RDI=4 %	360 RDI: 4 %
Per person	30 RDI=10 %	70 RDI=6 %	30 RDI=5 %	650 RDI=30 %	2,720 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: Milk

How much will it cost?

For 8 people : 9.60 €
Per person : 1.20 €

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)

Other recipes you may also like

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
April 3^rd 20201.70 M 304.0 7 days 15 min.

Confit Victoria pineapple with honey and spices

In this fairly straightforward recipe pineapple wedges are poached gently in a honey syrup flavoured with vanilla and star anise. This transforms the pineapple into flavoursome morsels that melt in the mouth.
March 10^th 202135 K 1 hour 15 min.

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8^th 2020336 K5 1 hour 15 min.

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1^st 2025292 K 24.5 3 hours 8 min.

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31^th 20111.66 M 74.3 4 hours 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.