Gratins usually come with béchamel sauce or lashings of cream, eggs and cheese - hearty, comforting and definitely not kind on your waistline. Is there such as thing as a light version of gratin? According to Julie Andrieu's Julie cuisine pour garder la ligne (Julie cooks so as to stay in shape - no one does "diet" cookbooks like the French) there is if you use only a little half-fat cream and cottage cheese. I was intrigued and tried her recipe for making a cauliflower gratin (she uses zucchini, carrots and spring onions) which also constitutes the contribution to the 2007 challenge for week 18.
Cauliflower gratin (serves 3-4)
- one large cauliflowers, washed and cut into florets
- 1 teaspoon olive oil (to grease the gratin dish)
- 2 eggs
- 200g cottage cheese
- 2 cl half-fat cream
- salt and pepper
- 2 tablespoons water (my addition, the zucchini used in the original recipe probably give off quite some liquid)
My verdict: good. Would I make this again? Yes. Maybe. It's not quite the real thing, though. I might go back to the "full-on" version - just not every day.
P.S. I packed the leftovers in my lunchbox and ate them cold (or at room temperature, rather, as we don't have a fridge at work) the next day and you know what? It tasted fantastic. Might be a keeper after all.