Aubergine & potato gratin

Aubergine & potato gratin

Total: 1 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 482 kcal
, Fat: 33 g
, Carbohydrate: 31 g
, Protein: 12 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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600 g aubergines, cut lengthwise into approx. 1 cm slices, halved lengthwise
3 tbsp olive oil
¾ tsp salt


2 dl single cream for sauces
1 dl milk
1 tsp Maizena cornflour
125 g blue cheese (e.g. St. Agur), broken into chunks
½ tsp salt
a little pepper
700 g Blaue St. Galler potatoes (blue potatoes), cut into approx. 5 mm slices
½ bunch sage, leaves torn off
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One ovenproof dish (holding approx. 2 l), greased

How it's done


Place the aubergines on two baking trays lined with baking paper, brush both sides with oil, season with salt.

Bake for approx. 20 mins. in the oven preheated to 200 °C (convection).


Puree the cream, milk, cornflour and cheese, season. Pour half of the sauce into the prepared dish. Layer the potatoes and sage on top of the sauce along with the aubergines. Pour the remainder of the sauce over the top.

To bake

Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove and leave to stand for approx. 5 mins.

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