A Goat in the kitchen – Cauliflower and leek gratin with goat milk
Une chèvre dans la cuisine – Gratin de chou fleur et poireaux au lait de chèvre
I forgot how DMV can be a nightmare, waiting for your number 389 when the current number is 210 can be the story of an afternoon. So people bring balls to play with, and all kinds of entertainment to spend three to four hours. I somehow like to observe people, it’s certainly more interesting to observe people sur la terrasse d’un café, in a cafe terrace with a coffee in your hands, so when your hands are holding nothing more than a number, patience becomes a virtue and people looking becomes one too.
I had prepared this gratin in advance so it just needed to be gratiné when I got home and that’s the beauty of gratins, you can prepare them in advance and throw them in the oven when ready to be served.
I have used goat milk in soufflés and in the béchamel when preparing gratins that turned out lighter with a more delicate touch than with cow milk, and partly due to the fact that goat milk is lighter to digest than regular milk. You can slightly taste to goat milk which is not as strong as in cheeses. Basically you can replace goat milk in many dishes using cow milk. Gratins are very common in France and can be made with any vegetable.
Gratin can be considered a plat unique (a one meal dish), and universally appreciated, it’s certainly a meal in itself with a side salad. If you feel like something hot with a golden crust, stop thinking, this is it. Some people are fighting to eat the crispy crust while others are fighting to get to the soft melting middle. What type of gratin eater are you? I am definitely a crust lover, but would not mistreat the middle either. No matter how you eat it, gratins always evoke a comforting and warm cuisine that everyone loves.
I would use premium gruyère cheese that melts well and leaves a nice golden crust the quality of the cheese is important and will make a great difference in the texture of your gratin. Also, you could add a little goat cheese as well instead of adding gruyère in the mixture but gruyère on top is a must if you want a golden and melting crust.
Ingredients for 2-3
- 1 medium cauliflower, broken into florets
- 1 leek, cut in 1 inch chunks
- 1 shallot, chopped
- 1 tbs olive oil
- 3 tbs butter
- 1.5 tbs flour
- 1.5 cup goat milk
- 5 tbs imported Gruyère cheese
- salt and pepper
Heat olive oil in a pan, add shallots and brown them. Add leeks, adjust with salt and pepper and cover with lid until leeks are tender.
Cook cauliflower in salted boiling water until cooked but still firm. Drain and set aside.
Start preparing the béchamel by melting butter, then adding flour. Stir well. Add milk, salt and pepper and reduce temperature to medium heat. Keep stirring until the mixture starts thickening. Cook for a few minutes until it has reached a nice consistency, but should not be too thick.
Using individual ramequins or one larger dish, add one layer of leeks, then add one layer of cauliflower and end with another layer of leeks. Sprinkle with 1 tbs gruyère cheese (or goat cheese for each ramequin) and pour béchamel. Try to coat your vegetables with cheese and bechamel by mixing the vegetables carefully. Sprinkle with the remaining cheese, grind fresh pepper and cook in a pre-heated oven at 370F for about 30 minutes or until the gratin has reached a golden brown color.
This entry was posted by silvia on April 6, 2010 at 9:30 pm, and is filed under Side Dish, Vegetables, Vegetarian - dairy. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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love your casserole!
Now you are hitting me where it really hurts. Crust, crust, crust and did I mention crust. That gratin is amazing. One of my favorites…Leek and cauliflower. I could realy use one right about now! The photography is out of this planet. 2 thumbs up!
It looks so good – a wonderful comfort food. I wonder what the goat milk tastes like in this dish compared to the regular one. I have not drunk goat milk since I was a kid.
Looks so good. Must try with goat milk.
great idea, looks delish. I just bought a lovely organic cauliflower this afternoon.
Silvia, you did it again! Awesome pot of goat milk vegan casserole. Bravo!
Lovely dish. I love goat cheese.
your killing me with these cheese pictures, which I love, and now with a vegetable that sounds fabulous, going to print this out, a must try this week, have everything here…thanks again for making me drool!
Look at that lovely brown crist on this dish..I better go have something to eat.
Yummmmm! Je l’aime ! Il apparaît délicieux !
Oh does this look ever so good! And it might just fit in with the Eat To Live diet guidelines too! It would just have to omit the oil, butter, use cornstarch or tapioca for a thickener and it would meet most of the ETL requirements. Though the dairy would not be too bad either.
What a wonderful dish. Definitely fits in the comfort food category for a nice cold day.
Mmm…2 of my favourites there…goat milk and leeks. Great to know that you can prepare ahead. I can play more if I make this….haha
I agree – people-watching is much more interesting when you have a warm coffee in your hands. This grating is beautiful. The browned Gruyere looks so enticing.
This looks like total comfort food. You must be very zen to be able to people-watch at the DMV. I usually crack up from the long wait so that by the time I have my photo taken I look like a disheveled mess. The last time I went to the DMV I waited several hours, and they then announced that the computers were down and that we should come back the next day. I really needed your gratin that afternoon!
ooo, your gratin looks delicious! i rarely find goat milk or products here, but maybe i should look more closely. sometimes i just don’t feel like using cow’s milk.
one of the only good things about small towns is the short dmv line – having to wait is so difficult! glad you made it out!
I didn’t know about the goat milk. That really interests me. I’ll have to see where it can be purchased where I live. The DMV is about the same here in Seattle. Not quite as bad, but at least a 2 hour wait.
what a great photo. you captured the leek gratin beautifully! the gooey goodness of the cheese looks very inviting!
Oh, I’ve never tried goat milk before. It sounds delicious! You’ve got a pretty blog. Linn
Wonderful flavors in this gratin! It truly looks amazing! I need to get some goat milk to try soon. As a child I couldn’t process it but I do eat lots of goat cheese now so I think the milk would be great to try as well.
Sounds and looks delicious. I love goat cheese and yogurt – much easier on the tummy and I believe the calcium is more digestible.
The crust on your gratiné is just perfect – nice and golden and making me hungry!
Congrats on making #1 on FB today too!
This looks wonderfully delicious and Cheesy! Oh, how I love cheese:)
I adore your blog. Thank you so much for sharing with us!
I’ve been working on a tomato gratin and I didn’t have creaminess all the way through. I didn’t even think of using a bechamel like lasagna, thanks Silvia! You are one magnificent teacher
Can I used regular milk? I don’t like goat milk.
Absolutely stunning. Love this gratin!
Ug, the DMV. You poor thing. This looks like the perfect reward for sitting through that. Anything with cheese of course is tops in my book. It’s a beautiful dish.
Love this gratin! My favorite gratin is a cauliflower one, so the addition of leeks and goat’s milk is a super variation.
This looks amazingly delicious! I will eat leek in just about anything, so this is right up my alley. The picture is gorgeous.
Délicieux! quel instinct infaillible en cuisine; au Liban aussi on cuisine avec le lait ou plutot le yaourt de chèvre.
Oh j’ai failli oublier, si tu cherches des amandes fraîches, il y en a sûrement chez les épiciers Palestiniens du coin.