Cauliflower, potatoes, a beautiful béchamel and raclette cheese. What more could you ask for to enjoy tonight? Try this ultra-gourmet and comforting gratin without delay!
Are you out of inspiration for tonight’s meal? Discover this tasty cauliflower au gratin recipe with raclette ! It’s so simple to prepare and if you have leftover raclette from night it’s perfect so you don’t waste anything. You can even add some cold cuts if you still have them in the fridge. Cauliflower raclette gratin is truly the most comforting dish of the season! With this recipe it is very easy to get people to eat cauliflower for children, you will see. Is it possible to replace cauliflower with broccoli if you prefer, it is equally delicious.
Recipe for cauliflower gratin with raclette
- 500 g of cauliflower
- 2 large potatoes
- 1 clove of garlic
- 50g of butter
- 50g of flour
- 500 ml of milk
- salt pepper
- 1 pinch of nutmeg
- 200g raclette cheese
Cut the cauliflower into florets. Peel and cut the potatoes into cubes.
Cook the cauliflower and potatoes in a large pan of boiling water for about twenty minutes.
Make the béchamel: melt the butter in a pan and add the flour. Mix well until a roux forms and gradually pour in the milk, stirring. Mix until the béchamel thickens.
Remove from heat and season with salt, pepper and nutmeg.
Rub a gratin dish with the garlic clove and add the drained cauliflower and potatoes. Crush coarsely and mix well.
Pour the béchamel over the top and mix. Place the raclette cheese slices and bake at 180°C for 30 minutes.
The gratin should be very golden. Serve hot!