Main Course
Potato and Eggplant Gratin
A beautiful vegetarian gratin with béchamel!
25 min
Prep time
25 min
Cook time
8
Servings
Medium
Difficulty
50 min
Total time
Ingredients
Instructions
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1
To prepare the béchamel sauce, melt the butter in a pan on low heat, add the flour, stir well for 2 minutes, gradually add the milk while continuously stirring until the sauce thickens, add a pinch of nutmeg, chopped parsley, salt and pepper.
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2
Wash the potatoes and put them in a pot filled with water and cook for 20 minutes.
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3
Peel the potatoes and pass them through a food mill, add the milk, butter, egg, cumin, salt and pepper, mix well.
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4
Wash the eggplants, remove the ends without peeling, cut them into slices.
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5
Fry the eggplant slices on both sides in a pan of hot oil, place them on paper towels to drain.
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6
Butter a gratin dish and add the potato mixture, pour half of the béchamel sauce over it.
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7
Arrange the fried eggplant slices, pour the rest of the béchamel sauce over them and place the cheese slices on top.
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8
Sprinkle with grated gruyère.
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9
Bake the gratin in a preheated oven at 180°C for 25 minutes.
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