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Aubergine & potato gratin
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 482
  • Fat about 33g
  • Carbohydrates about 31g
  • Protein about 12g
This is needed
This is needed for 4 people
  • 600 g aubergine, cut lengthwise into approx. 1 cm slices, halved lengthwise
  • 3 tbsp olive oil
  • 0.75 tsp salt
  • 2 dl single cream for sauces
  • 1 dl milk
  • 1 tsp Maizena cornflour
  • 125 g blue cheese (e.g. St. Agur), broken into chunks
  • 0.5 tsp salt
  • a little pepper
  • 700 g Blaue St. Galler potatoes (blue potatoes), cut into approx. 5 mm slices
  • 0.5 bunch sage, leaves torn off
  • One ovenproof dish (holding approx. 2 l), greased
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And that's how it's done
And that's how it's done
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).
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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