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.
You'll have a potato and cauliflower gratin, with delicious Parmesan flavours, but without actually using any.
16 K 2/5 (1 reviews)
2 hours 35 min.
Easy
4 people
9 IngredientsLast modified on: April 21th 2024
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: 2,820 grams
Change measures:
Times for this recipe
Preparation: 1 hour 25 min.
Cooking: 1 hour 10 min.
All in all: 2 hours 35 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 - 30 min.
Stage 2 - 30 min.
Prepare 750 g cauliflower, then slice it into thin strips - the mandolin is very handy here too.
Set aside.
Set aside.
Stage 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).
Stage 4 - 1 min.
Add the Parmesan crumbles - you can use a lot without any problem.
Stage 5 - 20 min.
Add sliced potatoes, 1 sprig sage, 2 cloves garlic, salt and pepper.
Place over medium heat, and cook potatoes until tender.
Place over medium heat, and cook potatoes until tender.
Stage 6 - 3 min.
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.
Mix together and lightly salt the potatoes and cauliflower.
Stage 10 - 3 min.
Pour into a buttered gratin dish.
Stage 11 - 3 min.
Add 250 ml liquid cream.
Stage 12 - 5 min.
Sprinkle over 50 g 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.
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 | 100 RDI=30 % | 260 RDI=20 % | 50 RDI=5 % | 1,860 RDI=70 % | 7,780 RDI: 70 % |
| Per 100 g | 3 RDI=1 % | 9 RDI=1 % | 1 RDI=0 % | 70 RDI=2 % | 280 RDI: 2 % |
| Per person | 20 RDI=7 % | 60 RDI=4 % | 10 RDI=1 % | 460 RDI=20 % | 1,940 RDI: 20 % |
How much will it cost?
- For 4 people : 3.80 €
- Per person : 0.95 €
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
Like these other recipes: Cannelés, Italian hot chocolate , Pistachio ice cream, Spinach and cauliflower with sesame béchamel sauce, Savoury French toast, ... See them all 67
Potatoes
Like these other recipes: Ardennes Salad, Grandma's salad, Melting Epoisses on toast , Potato tortilla (Spanish omelette), How to cook potato grenaille , ... See them all 83
Cauliflower
Like these other recipes: Winter cauliflower tabbouleh, Spicy roast cauliflower gratin, Cauliflower "moelleux" in ramekins, Roasted vegetables with thyme and green sauce, Spinach and cauliflower with sesame béchamel sauce, ... See them all 49
Liquid cream
Like these other recipes: Baked eggs with chicken and spinach, Artichoke hearts forestier , Spaghetti with mussels and basil, Tarte Normande, Moist chocolate cake, ... See them all 170
Other recipes you may also like
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.February 21th 2011267 K4.1 40 min.
How to peel a garlic clove easily
Here are, in a video, how to from a head of garlic to clove ready to be used.August 8th 2013139 K 24.3 5 min.
How to prevent bad breath after eating garlic
The main problem with garlic, is that even a long while after eating it, you often still have the smell on your breath.February 21th 201174 K 24.3
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).February 21th 2011141 K 24.1 3 min.
How to butter a dish or a mould easily
Often when making gratins, crumbles or other oven-cooked dishes, you will need to butter the dish or mould. To butter (or grease) means to rub inside the mould with a knob of butter to prevent the mixture sticking too much. Instead of putting a knob of butter in the dish and wiping with paper, here...February 21th 2011146 K4.1 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.