Gratin au chou vert et à la tomate [Recette]

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyère cheese

🥗Healthier: emmental cheese

💰Cheaper: mozzarella

Emmental is a lighter option, while mozzarella is more affordable.

Heat 1 tablespoon of olive oil in a cold pan.

Add 1 chopped shallot to the oil and cook until translucent.

Blanch 4 tomatoes in boiling water, peel them, remove the seeds, and cut them into small cubes.

Add a clove of garlic, cut in half and then into sticks, to the tomatoes.

Season the mixture with salt and pepper.

Boil water with 20-25 grams of salt and add the cabbage strips for 5 minutes.

Remove the cabbage and plunge it into ice water to keep it green.

Drain the cabbage once cooled and set aside.

Butter a baking dish with 20 grams of butter.

Layer the blanched cabbage in the baking dish, followed by the tomatoes on top.

Pour 25 cl of cold liquid cream over the layers.

Sprinkle 100 grams of grated gruyère cheese on top.

Preheat the oven to 250°C (482°F) and bake for about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens