Cheese gratin recipe


Vegetable gratins provide a simple and convenient way to introduce some green goodness into your meals. Whether it’s broccoli, celery, spinach, or even eggplant, you can elevate them by topping with a delightful blend of eggs, cream, or cheese, finished with a crispy breadcrumb crust to create a generous and satisfying gratin. Here’s the recipe:


  • 300g cooked cauliflower
  • 300g cooked broccoli
  • 3 eggs
  • 40 cl of heavy cream
  • 100g blue cheese (or Roquefort cheese)
  • 50g grated cheese


  1. In a mixing bowl, use a fork to mash the blue cheese until it’s smooth, then add the heavy cream. Mix thoroughly to combine.
  2. Incorporate the eggs and grated cheese into the mixture, and whisk everything together until well blended.
  3. Arrange the cauliflower and broccoli florets in individual ramekins or oven-safe dishes.
  4. Divide the gratin mixture evenly among the ramekins, ensuring it covers the vegetables.
  5. Bake the gratins in a preheated oven at 180°C (356°F) for approximately 15 minutes, or until they are golden and bubbling.
  6. Serve the gratins hot, alongside a crisp green salad to round out the meal.

Enjoy this delightful dish that combines the creamy richness of the gratin with the freshness of a green salad for a well-rounded and satisfying dining experience!