Veggie Gratin

By Philadelphia

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The Gourmandize Team

Veggie Gratin. Discover our recipe.

Rate this recipe 4.3/5 (73 Votes)

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Ingredients

1 package of 14 oz peeled tomatoes in pieces
5 oz (about 2/3 the package) cream cheese
A knob of butter
1 tbsp coarse sea salt
2 potatoes medium size firm flesh
1 eggplant
1 cube of vegetable broth
1 onion
2 small cloves of garlic
1 tbsp finely chopped thyme
1/2 cup cheese gratin
Olive oil

Details

Servings 4
Level of difficulty Easy
Preparation time 25mins
Cooking time 35mins
Cost Budget Friendly

Preparation

Step 1

Cut the potatoes and eggplants into slices of 1/2 cm. Sprinkle the eggplant slices with coarse salt and let set. This will remove any bitterness. Cook the potatoes in point.

Step 2

Preheat the oven to 350 ° F.

Step 3

Chop the onion and garlic, fry in 2 tablespoons of olive oil and add the tomatoes and bouillon cube. Simmer a few minutes and season with salt and pepper.

Step 4

Place a thin layer of sliced potatoes in a lightly buttered baking dish, coat with a thin layer of cream cheese and pepper. Add a layer of well dried eggplant slices, add a pinch of finely chopped thyme then pour half the tomato sauce on the composition.