Potato Gratin with Aubergine

Potato Gratin with Aubergine

This recipe is for a potato gratin with the taste of rosemary and cheese. Use sweet potatoes to make an even creamier gratin.


Step 1
  • Heat the oven to 225 °.
Step 2
  • Peel the potatoes. Cut the aubergine lengthways and rinse under cold water. Cut potatoes and aubergine into thin slices.
Step 3
  • Season them with salt, pepper and rosemary in a greased ovenproof tin.
Step 4
  • Pour in cream and milk. Sprinkle with cheese.
Step 5
  • Bake in the bottom part of the oven for 40-45 minutes.


300 g
Milky potatoes
1 tsp
White peppers
1 pinch
Dried rosemary
1 tsp
Whipped cream
200 ml
Semi-skimmed milk
100 ml
Grated Arla Lactofree Cheddar
80 g