Menu Enter a recipe name, ingredient, keyword...

Over 20,000 delicious recipes!

Connect via Facebook Close search

Veggie Gratin

By Philadelphia

Google Ads
The Gourmandize Team

Veggie Gratin. Discover our recipe.

Rate this recipe 4.3/5 (73 Votes)
Veggie Gratin 1 Picture


  • 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


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


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.

Step 5

Repeat and finish with a thin layer of cheese to brown. Bake 30 minutes in the oven. Serve hot.

You'll also love

Chef Tips and Tricks

VIDEO: Baked Cheese and Prosciutto Sandwich

Hot, melt-in-your-mouth cheesy goodness... In just a few minutes!




Shredded cheese


More cheese


Bake 15 min at 350°f



Review this recipe

Summer Vegetable Gratin Summer Vegetable Gratin