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🍽️ Creamy Cauliflower and Leek Gratin

529 kcal · 30 min · 4 servings

Ingredients

• 1 stalk leek
• 700 g cauliflower florets
• salt
• butter (for the dish)
• 250 ml heavy cream (at least 30% fat content)
• 100 ml milk
• 2 eggs
• 100 g freshly grated cheese
• pepper (from the mill)
• nutmeg
• 2 slices white bread
• 2 tbsp butter

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Cut the leek lengthwise.
3. 3. Rinse the leek briefly under running water.
4. 4. Trim the hard ends from the leek.
5. 5. Slice the leek into thin rings.
6. 6. Separate the cauliflower florets from the core.
7. 7. Bring water with salt to a boil.
8. 8. Boil the cauliflower florets for 2 to 3 minutes (blanching = cooking briefly in boiling water).
9. 9. Remove the cauliflower florets from the water.
10. 10. Rinse the cauliflower florets with cold water.
11. 11. Let the cauliflower florets drain well.
12. 12. Mix the cauliflower with the leek rings.
13. 13. Grease a baking dish with butter.
14. 14. Place the vegetable mixture into the prepared dish.
15. 15. Mix the cream with the milk.
16. 16. Whisk the eggs into the cream-milk mixture.
17. 17. Add half of the cheese to the liquid.
18. 18. Season the mixture with salt.
19. 19. Season the mixture with pepper.
20. 20. Season the mixture with grated nutmeg.
21. 21. Pour the liquid mixture over the vegetables.
22. 22. Remove the crust from the bread.
23. 23. Cut the bread into small cubes.
24. 24. Melt butter in a hot pan.
25. 25. Fry the bread cubes until golden brown.
26. 26. Remove the toasted bread cubes from the pan.
27. 27. Place the bread cubes on kitchen towels.
28. 28. Let the bread cubes drain.
29. 29. Allow the bread cubes to cool.
30. 30. Mix the cooled bread cubes with the remaining cheese.
31. 31. Sprinkle the cheese-bread mixture over the vegetables.
32. 32. Bake the gratin in the preheated oven for 25 to 30 minutes until golden brown.
33. 33. Remove the gratin from the oven.
34. 34. Serve the gratin immediately.

Nutrition per serving

• kcal: 529
• Protein: 20 g · Fett/Fat: 40 g · Carbs: 22 g