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Veggie Gratin


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.

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Chef Tips and Tricks

Three Cheese Baguette

You'll drool over this 3 cheese, bacon-wrapped baguette.



  • Blue cheese
  • Cheddar cheese
  • Mozarella
  • 1 baguette
  • Sun-dried tomatoes
  • Bacon


  1. Cut your cheeses into thin slices
  2. Slice baguette down the middle (like a sandwich)
  3. Layer cheddar, blue, and mozarella cheese inside the bread
  4. Top with sun-dried tomatoes
  5. Close baguette and wrap with bacon strips
  6. Put in oven and bake for 20 minutes at 350 degrees
  7. Slice and serve!

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