There’s something special about the cozy comfort of a layered gratin, and this Aubergine & Potato Gratin is one of those dishes that perfectly combines simplicity with big flavors. It’s easy, nutritious, and looks gorgeous fresh out of the oven with those beautifully browned edges.
Aubergine (or Eggplant) Memories: I remember as a kid, aubergines were a bit of a mystery vegetable to me. They looked so exotic with their deep, glossy purple skins, almost too beautiful to eat! Growing up, they were never a household staple, but as I got older and more adventurous in the kitchen, I found myself reaching for them more often. Turns out, they’re incredibly versatile and, dare I say, underrated! This gratin recipe is my way of celebrating the humble aubergine in all its hearty, savory glory.
Why Aubergine?
Aubergines (or eggplants, depending on where you’re from) have been part of the culinary world for thousands of years, particularly celebrated in Mediterranean and Asian cuisines. They’re part of the nightshade family, which includes tomatoes and peppers, and have a unique ability to absorb flavors and blend seamlessly into dishes. This makes them perfect for a gratin, where they can meld with the creamy layers of potatoes and herbs to create something truly magical.
Health Benefits: Aubergines are a low-calorie veggie, full of fiber, vitamins, and minerals, but the real magic lies in their antioxidant properties. They contain a unique antioxidant called nasunin, which is found in their purple skin and is known for helping protect brain cells. They’re also high in anthocyanins and chlorogenic acid, compounds that are thought to help reduce inflammation and protect against heart disease. So basically, they’re a delicious way to sneak in some health benefits!
Aubergine & Potato Gratin Recipe
So, let’s jump into the recipe! This gratin combines tender aubergines and potatoes with a hint of garlic, herbs, and cheese for a comforting, almost rustic dish that’s perfect for dinner. It pairs well with a crisp salad, or even on its own as a cozy, main-course option.
A Personal Twist
I love to sprinkle a few red pepper flakes on top for a subtle heat that plays beautifully with the earthy aubergine and creamy potatoes. And if I’m feeling fancy, a little drizzle of balsamic reduction right before serving adds an unexpected pop of sweetness. It’s those little tweaks that make a recipe truly feel like your own!
Final Thoughts
Aubergine & Potato Gratin is more than a recipe; it’s a celebration of simple ingredients coming together to create something truly delightful. It’s one of those dishes that impresses without trying too hard, which might be why it’s become a regular on my dinner table. Whether you’re cooking for family, hosting friends, or just want a cozy dinner for one, this gratin is bound to hit the spot.
Give this recipe a try, and let me know in the comments if you add any personal twists. Enjoy every creamy, cheesy bite!
Ingredients
- 2 large aubergines thinly sliced
- 4 medium potatoes thinly sliced
- 2 tbsp olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 2 cups unsweetened plant-based milk such as almond or soy milk
- 1 cup vegetable broth
- 3 tbsp all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/4 tsp nutmeg
- Salt and black pepper to taste
- 1 cup vegan mozzarella shredded (optional)
- 1/4 cup nutritional yeast optional
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Vegetables: Thinly slice the aubergines and potatoes using a mandoline or a sharp knife. Set aside.
- Make the Creamy Sauce: Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 5 minutes.
- Stir in the flour and cook for another 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the plant-based milk and vegetable broth until smooth. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
- Add the dried thyme, dried rosemary, nutmeg, salt, and black pepper. Stir to combine.
- Assemble the Gratin: Lightly grease a large baking dish with olive oil.
- Arrange a layer of potato slices at the bottom of the dish, followed by a layer of aubergine slices.
- Pour a portion of the creamy sauce over the layered vegetables.
- Repeat the layering process, alternating between potatoes and aubergines, and pouring sauce in between layers, until all the vegetables and sauce are used.
- If using, sprinkle shredded vegan mozzarella and nutritional yeast between the layers and on top.
- Bake the Gratin: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the vegetables are tender.
- Serve: Allow the gratin to cool for a few minutes before serving.
- Garnish with chopped fresh parsley.
Notes
Frequently Asked Questions About French-Style Aubergine & Potato Gratin
🍆 What Makes This Gratin French-Style?
This dish features classic French ingredients like garlic, thyme, rosemary, and a creamy sauce, layered to perfection for a rich and flavorful experience.
🌱 Is This Gratin Vegan?
Yes, it’s entirely vegan! The recipe uses plant-based milk and offers vegan mozzarella and nutritional yeast for cheesy flavor.
🥔 Can I Use Other Vegetables?
Absolutely! This dish is versatile. You can substitute or add zucchini, sweet potatoes, or even mushrooms to customize the flavor.
🔥 How Do I Get the Vegetables to Cook Evenly?
Slice the aubergines and potatoes evenly—about 1/4 inch thick. A mandoline slicer is a great tool for consistent, uniform slices.
🥛 What Plant-Based Milk Works Best?
Almond or soy milk works beautifully in this recipe. Just make sure to use unsweetened, unflavored varieties to maintain the savory flavor.
🧀 Do I Need to Add Vegan Mozzarella?
The vegan mozzarella is optional. If you prefer a lighter gratin, you can skip it or replace it with extra nutritional yeast for a cheesy, nutty flavor.
🧊 Can I Make This Dish Ahead of Time?
Yes! Assemble the gratin and store it in the fridge (unbaked) for up to 24 hours. Bake fresh when you’re ready to serve.
🌿 What Herbs Can I Use Instead of Thyme and Rosemary?
If you don’t have thyme and rosemary, oregano or herbes de Provence are great substitutes.
🥄 What’s the Role of Nutritional Yeast?
Nutritional yeast adds a cheesy, savory flavor while keeping the dish vegan. It’s optional but highly recommended for extra depth of flavor.
🧊 Can I Freeze Leftovers?
Yes! Store cooked gratin in an airtight container and freeze for up to 2 months. Reheat in the oven to maintain the best texture.
💡 Have More Questions?
Drop your queries in the comments or tag us on social media with your gratin creations. We can’t wait to see your delicious takes on this French-inspired dish! 🍆🥔✨
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