Eggplant Potato Gratin: the delicious side dish recipe for summer

Total time: 80 Min
Difficulty: Low
Serves: 8 people
By Cookist

This eggplant potato gratin is an easy side dish recipe perfect for summer. Finely sliced potatoes are cooked with eggplants, cream, mozzarella, and herbs until tender. As the French term for "au gratin" is used, this technique describes an ingredients which is tipped with cheese and sometimes breadcrumbs, and finally baked until golden.

The eggplant adds umami flavor, while the potatoes add substance and texture. Get potatoes, eggplant, and cheese, and make this dish today. You won't regret it.


This dish has Greek flavors, but you can also change it up. For Chinese flavors, cook the eggplant with miso and soy. For Indian flavors, use curry powder

Make it vegan by using vegan mozzarella and omitting the ham.

Add thinly sliced tomatoes, if you prefer. Don’t cut them too thick, otherwise it will be too watery.

For an eggplant potato au gratin, you want a starchy potato, so depending on where you live, look out for russet or Maris piper potatoes. Do not use waxy potatoes, as they won’t break down during the cooking process in the same way that a starchy potato does.

If the potatoes are still hard, you will need to continue cooking them. If the top browns before the potatoes are cooked through, you can cover it with a piece of foil.

For added flavor, you can add a few knobs of butter and a pinch of nutmeg. You can also use mature cheddar and Swiss cheese instead of mozzarella.

If the au gratin begins to curdle, it means the oven temperature is too high. Turn it down to 20 degrees and continue cooking.

How To Store Eggplant Potato Gratin

The Eggplant Potato Gratin can be made ahead of time. Assemble the dish, cover with plastic wrap, and store in the fridge for up to 2 days. Add about 15 extra minutes when baking, as the dish will be cold.

Leftovers can be stored in the fridge in an airtight container for up to 3 days. Reheat either in the microwave or in the oven until heated through.

Can you freeze Eggplant Potato Gratin?

If you don’t plan on eating leftovers immediately, you can also freeze them. Store in an airtight container and freeze for up to 3 months. Allow to thaw in the fridge overnight.

large potatoes, peeled
medium eggplants
10 slices
mozzarella, shredded
3 cups
2/3 cup

How To Make Eggplant Potato Gratin

Preheat oven to 170C/340F. Brush 26×15 cm baking pan with olive oil.

Slice two large potatoes into thin slices.

Blanch them in boiling salted water for 5 minutes. Leave to dry completely.

Poke eggplants with a fork and wrap them in plastic. Microwave for 7-10 minutes on maximum, then remove the plastic and let cool down completely.

Slice the eggplant.

Layer one potato to cover the bottom of the baking pan, and season with salt and pepper.

Top with cheese, add eggplant and season again.

Top with ham, cheese, ham, more eggplant, salt and pepper, cheese, and leftover potatoes. Top with cheese.

Whisk eggs with cream, salt, pepper, and nutmeg.

Pour over the casserole and bake everything for 45-40 minutes.

Serve and enjoy!

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