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Cauliflower gratin

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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 25 minutes
Cooking time: 50 minutes
Ingredients (serves 6):


Peel the potatoes and cook in boiling salted water.

Peel the cauliflower, chopand cook in boiling salted water for 20 minutes.

Drain potatoes and cauliflower and blast quickly in a blender.

Add the cream, half the cream, half the gruyère and the egg yolks.

Season with the salt, pepper and nutmeg.

Beat the egg whites until firm and add.

Pour into a gratin or baking tin, add bits of butter and the rest of the cheese.

Bakeat 210°C (Gas Mark 7) for 30 minutes.

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