Gratin Du Soleil -

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Gratin Du Soleil

1 Clove garlic; slightly crushed
Clarified butter
3/4 lb Zucchini; sliced 1/4"
3/4 lb Eggplant; sliced 1/4", salted and dried of moisture
1/4 tb Dried basil
2 tb Grated Swiss cheese
2 Egg yolks
1 c Whipping cream
Freshly ground white pepper
1 pn Freshly grated nutmeg
1/4 ts Dried oregano

Preheat oven to 400. Butter a 12-inch oval gratin dish. Vigorously rub the garlic into the bottom of the dish. Discard garlic. Lightly flour the eggplant slices and saute with the zucchini slices in clarified butter. Arrange alternating layers of eggplant and zucchini in the dish. Combine the yolks and cream in a bowl. Season with salt and pepper. Add the nutmeg, oregano and basil. Pour over the vegetables in the dish. Sprinkle with grated cheese. Bake in preheated oven until tender and golden brown, about 15 minutes. Serve warm.

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