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Enjoy a taste of France with this Aubergine & Potato Gratin—a delicious vegetarian main course or side dish. This classic recipe features layers of thinly sliced aubergine and potatoes baked in a creamy garlic and herb sauce until tender and golden brown. Rich, flavorful, and perfect for any occasion, this gratin makes a comforting and satisfying meal.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine French
Servings 4
Calories 350 kcal

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

Enjoy your Aubergine and Potato Gratin, a creamy and delicious dish perfect for a cozy meal!
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