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🍽️ Creamy Cauliflower and Apple Gratin with Fontina

873 kcal · 30 min · 4 servings

Ingredients

• 300 g firm-cooking potatoes
• salt
• 300 g cauliflower florets
• 1 apple (e.g. Boskop)
• 1 tbsp lemon juice
• 3 eggs
• 450 ml heavy cream (at least 30% fat content)
• pepper (from the mill)
• nutmeg
• 125 g freshly grated Fontina
• 100 g butter
• 75 g breadcrumbs

Instructions

1. 1. Preheat the oven to 200 degrees Celsius using top and bottom heat.
2. 2. Wash the potatoes thoroughly.
3. 3. Parboil the potatoes in salted water for 10 minutes.
4. 4. Drain the cooking water.
5. 5. Let the potatoes steam dry for a moment.
6. 6. Peel the potatoes.
7. 7. Wash the cauliflower and separate the florets.
8. 8. Blanch the cauliflower florets in salted water for about 10 minutes.
9. 9. Remove the florets from the water.
10. 10. Shock the florets by cooling them down quickly.
11. 11. Let the cauliflower drain well.
12. 12. Wash the apple.
13. 13. Quarter the apple.
14. 14. Remove the core.
15. 15. Cut the flesh into small cubes.
16. 16. Drizzle the apple cubes with lemon juice.
17. 17. Whisk the eggs with the cream.
18. 18. Season the mixture with salt, pepper, and nutmeg.
19. 19. Stir in half of the cheese.
20. 20. Slice the potatoes.
21. 21. Butter a baking dish.
22. 22. Layer the potato slices and cauliflower in the dish.
23. 23. Scatter the apple cubes on top.
24. 24. Pour the egg cream over everything.
25. 25. Sprinkle the gratin with the remaining cheese.
26. 26. Bake the gratin in the preheated oven for about 30 minutes.
27. 27. Melt the butter in a pan.
28. 28. Stir the breadcrumbs into the butter.
29. 29. Brown the breadcrumbs slightly.
30. 30. Remove the finished gratin from the oven.
31. 31. Sprinkle the dish with the toasted breadcrumbs.
32. 32. Serve the gratin immediately.

Nutrition per serving

• kcal: 873
• Protein: 21 g · Fett/Fat: 71 g · Carbs: 39 g