Vegetable gratin

Name: Vegetable gratin
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 400 g potatoes; 300 g zucchini; 300 g eggplant; 300 g tomatoes; 250 ml cream; 1 pcs vegetable bouillon cube; 150 g firm cheese; 1 tbsp chopped green onion; to taste salt; to taste black pepper

Layered baked potatoes, zucchini, eggplant, and tomatoes in a creamy cheese sauce.

Total: 35 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 514
Protein: 21 g
Fat: 28 g
Carbs: 47 g

Ingredients

for 4 servings

potatoes400 g
zucchini300 g
eggplant300 g
tomatoes300 g
cream250 ml
vegetable bouillon cube1 pcs
firm cheese150 g
chopped green onion1 tbsp
saltto taste
black pepperto taste

Method

6 steps

Preheat the oven to 180°C and grease a baking dish with oil or butter.
Bring the cream to a boil, add the bouillon cube, and stir until completely dissolved.
Add salt, pepper, and green onion. Stir half of the grated cheese into the sauce until it melts.
Slice the vegetables thinly, arrange them in layers in the dish, and pour the prepared sauce over them.
Sprinkle the remaining grated cheese on top.
Bake in the oven for 30-45 minutes until the vegetables are tender.