Cauliflower Apple Gratin with Fontina
Cauliflower apple gratin with Fontina cheese is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g firm 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)
- pepper (ground)
- nutmeg
- 125 g freshly grated Fontina
- 100 g butter
- 75 g breadcrumbs
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat. Wash the potatoes and parboil them in salted water for 10 minutes. Drain, let steam off and peel. Clean the cauliflower florets and blanch them in salted water for about 10 minutes. Remove, shock in cold water and drain well. Wash the apple, quarter it, remove the core, dice the flesh into small cubes and drizzle with lemon juice.
-
2.
Beat the eggs with the cream and season with salt, pepper and nutmeg. Stir in half of the cheese. Slice the potatoes and layer them with cauliflower in a buttered baking dish. Sprinkle the apple cubes on top, pour over the egg‑cream mixture and sprinkle with the remaining cheese. Bake for about 30 minutes until golden. Meanwhile melt the butter in a pan, add the breadcrumbs and toast lightly. Remove the finished gratin from the oven, dust with the breadcrumb topping and serve.
