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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.

14 K 2/5 (1 reviews)

2 hours 35 min. difficulté

Easy

3.80 €

4 people

9 Ingredients

Last modified on: April 21^th 2024

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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 to the quantities for:

2 people 4 people 8 people 12 people

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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 , 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.

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

Set aside.

Stage 2 - 30 min.

Prepare 750 g 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 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.

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 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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman

Possible allergens in this recipe: Milk

How much will it cost?

For 4 people : 3.80 €
Per person : 0.95 €

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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)

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