Gratin de pommes de terre et de chou-fleur

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Gratin de pommes de terre et de chou-fleur. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Gratin de pommes de terre et de chou-fleur is one of the most well liked of recent trending foods on earth. It is easy, it's quick, it tastes delicious. It's enjoyed by millions every day. They are nice and they look wonderful. Gratin de pommes de terre et de chou-fleur is something that I've loved my whole life.

Many things affect the quality of taste from Gratin de pommes de terre et de chou-fleur, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gratin de pommes de terre et de chou-fleur delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few components. You can have Gratin de pommes de terre et de chou-fleur using 11 ingredients and 8 steps. Here is how you can achieve it.

#healthy

Ingredients and spices that need to be Take to make Gratin de pommes de terre et de chou-fleur:

1. 1 chou-fleur
2. 4 pommes de terre
3. 50 g beurre
4. 50 g farine
5. 25 cl lait
6. 25 cl d’eau de cuisson des légumes
7. 25 cl lait
8. 1 pincée de muscade
9. 100 g gruyère Rapée
10. Poivre
11. Sel

Steps to make to make Gratin de pommes de terre et de chou-fleur

1. Laver le chou, le séparés en bouquet, puis peler les pommes de terre et les détailler en rondelles
2. Dans un grand faitout, porter de l'eau salée à ébullition et y faire cuire les pommes de terre au bout de 8 minutes. Mettre ensuite le chou.
3. Laisser cuire les légumes en veillant à ce qu'ils ne ramollissent pas trop, puis les mettre à égoutter. Récupérer 25 cl du bouillon des légumes et le réserver.
4. Préchauffer votre four à 240°C (thermostat 8).
5. Préparer ensuite la sauce :
   Faire fondre le beurre dans une casserole avec la farine sans cesser de remuer. Mouiller avec le bouillon récupéré, le lait et assaisonner de sel, poivre et noix de muscade à votre convenance. Laisser mijoter 10 min, le temps que la sauce prenne, puis rectifier l'assaisonnement.
6. Réserver 3 cuillères à soupe de gruyère râpé et incorporer le reste dans la casserole en remuant.
7. Dans un plat à gratin beurré, dresser les pommes de terre et le chou. Les recouvrir de sauce et parsemer le dessus des 3 cuillères à soupe de gruyère râpé réservées.
8. Enfourner à four chaud et laisser gratiner 10 à 15 min.
   Servir immédiatement.

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