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Cauliflower and egg gratin

An everyday dish for 2, ready in 30 minutes, around $2.10 a serving. People actually plan it with Popotam, and it's in season in October.

30mintotal
≈ $2.10a serving
630kcalper serving
25gof protein
VegetarianIn season in OctoberFreezes well
Let's cook

Step-by-step recipe

check things off as you go

  1. Prep the cauliflower

    Break the cauliflower into florets and cut them into even pieces. Peel the potatoes and cut them into 3 mm thick slices.

    Tip · For even pieces, cut the potatoes first, then use them as a guide for the cauliflower florets.

  2. Cook the vegetables

    Bring 50 cl of water to a boil in the saucepan. Add the potatoes and cauliflower florets. Cook for 10 min over medium heat. Drain in the colander.

  3. Preheat the oven

    Turn the oven on to 180°C (thermostat 6 to 7) so it's nice and hot when you need it.

  4. Beat the eggs

    In a bowl, beat the 4 eggs with the crème fraîche, nutmeg, salt and pepper. Mix well until smooth.

  5. Melt the butter

    Melt the butter in the nonstick skillet over low heat until it foams slightly.

  6. Arrange the vegetables

    Spread the potatoes and cauliflower florets in a buttered baking dish. Pour the egg and cream mixture over the top, making sure everything is covered.

    Tip · If the gratin looks too runny before it goes in, let it sit for 5 min at room temperature so the potatoes soak up more of the liquid.

  7. Bake the gratin

    Put the dish in the preheated oven and bake for 20 min, until the top is nicely golden and the gratin is set.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 630 kcal. 26% comes from carbs, 16% from protein and 55% from fat.

41 gCarbs
25 gProtein
38 gFat
Per serving (the dish for 2, divided by 2)
Energy630 kcal
Protein24.7 g
Carbs40.9 g
of which sugars8.5 g
Fat38.2 g
of which saturated fat20.8 g
Fiber13.1 g
Salt0.4 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $2.10 a serving, adding up the average prices of the ingredients you need to buy.

≈ $4.19for 2 people
≈ $2.10a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. And it freezes really well.

2 daysin the fridge
Very wellin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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