for 4 person

Aubergines

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

Gratin

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 potato (blue potato), cut into approx. 5 mm slices
½ bunch	sage, leaves torn off

How it's done

Aubergines

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).

Gratin

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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