I had some fresh cabbage and cauliflower from a previous recipe and I wanted to use up both. This Savoy and Cauliflower Gratin is easy and delicious and a good use of these veggies which have to be bought whole. It’s also a great pantry recipe as you probably have all the ingredients on hand.

  • Course Sides, Vegetables
  • Cuisine French
  • Keyword Casserole, cold weather, Comfort food, oven baked, Vegetables
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  • Course Sides, Vegetables
  • Cuisine French
  • Keyword Casserole, cold weather, Comfort food, oven baked, Vegetables
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time Total Time
45 minutes 60 min
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time Total Time
45 minutes 60 min
Degree of Difficulty
Easy
Ingredients
  • 1/2 head Savoy cabbage roughly chopped
  • 1/2 head cauliflower florets
  • water to cover
  • 4 tbspn butter divided
  • 3 tbspn flour
  • 1/2 cup milk
  • 1 1/2 cups cooking liquid
  • 4 eggs separated
  • 2-3 tbspn panko crumbs
  • Kosher salt and freshly ground black pepper
Servings: people
Units:
Instructions
  1. Gather al ingredients before starting recipe.
  2. Pre heat oven to 400°
  3. Butter a medium casserole dish large enough to hold the vegetables. Sprinkle with a little panko crumbs to coat the bottom and the sides.
  4. Melt 1 tablespoon of butter on high in a microwave combine melted butter with 2-3 tablespoons of panko. Stir to combine and set aside.
  5. Chop cabbage and break cauliflower into florets.
  6. Add vegetables to a medium sized stock pot and add enough water to cover and season with kosher salt. Bring water to a boil and cook vegetables for 2-3 minutes.
  7. Strain liquid into a mixing bowl and reserve vegetables
  8. Using the same pot, melt butter over medium heat and add flour. Stir to combine and cook for 2-3 minutes. Then, add 1 1/2 cups hot cooking stock into roux and whisk with a wire whisk to get rid of any lumps. Add 1/2 cup milk and allow to cook until the sauce is thickened, 4-5 minutes. Remove from heat and allow to cool slightly.
  9. Separate eggs, reserving the yolks separate from the whites.
  10. Using a hand mixer, whip egg whites until they form stiff peaks.
  11. When the sauce has cooled but is still warm, add egg yolks and stir yolks into the sauce. Return vegetables to the stock pot and stir to combine.
  12. Gently fold whipped egg whites into vegetable mixture, season again with kosher salt and black pepper, and turn the vegetables into your casserole dish. Sprinkle the butter/ panko mixture evenly over the top of the vegetables.
  13. Place in a 400° pre heated oven and bake for 45 minutes, or until the top is nicely golden,

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