Vegetable Gratin with Sauce Rouille – Otto Koch

Cook all the potatoes in their skins until tender and then peel them.

Cut the potatoes (1) into thin slices while still warm. Cut the zucchini, tomatoes and melanzani into small slices as well.

Preheat the oven to 200 °C (hot air 180 °C , gas mark 2).

Put olive oil and garlic clove in a frying pan and fry the slices of melanzane and zucchini. Then season the vegetable and potato slices with salt and pepper.

Grease the gratin dish with butter and fill it with the vegetable slices in alternating layers: at the beginning with melanzani, then with potato, a little bit of tomato, cheese, zucchini and so on. Press well together and sprinkle with Parmesan cheese at the end. Spread a few knobs of butter evenly on top and cook in the stove for about twenty to twenty-five minutes.

In the meantime, cook the rouille: Press the garlic through a press and stir through with the saffron and egg yolks, then beat with the olive oil to make a mayo. Add the still warm potatoes (2) and fold in carefully. Season the rouille sauce with salt, pepper and cayenne pepper.

Carefully turn the vegetable gratin out of the dish and serve with the sauce.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

Related Recipes:

Vegetable Roll with Arugula Oil1. preheat oven to 150 °C. Thinly brush the baking tray with oil. Roast the vegetables in order, brushing the... Vegetable ChipsFor the vegetable chips, preheat the oven to 150 °C convection oven and cover the baking tray with baking... Saddle of Lamb Au Gratin with Asparagus and Potato GratinFor the gratinated rack of lamb with asparagus and potato gratin, first prepare the gratin mixture. Cream soft... Roasted Summer Vegetables with Balsamic Vinegar Honey and Cold Feta Cheese Dumpling*4-6 people vegetables: peppers seeded and cut into quarters, zucchini cut about 1 cm diagonal slices... Zucchini Mussaka– star Peel onion and garlic. Finely dice the onion and sauté in olive oil until translucent. Stir in... Vegan Potato GratinFor the vegan potato gratin, peel and slice the potatoes. Peel the shallots and garlic as well and chop... Zucchini Stuffed with Corn and BeansFor the stuffed zucchini, wash the zucchini, cut into slices about 5 cm thick and then hollow out (but a... Zucchini and Mint Salad with Turkey HamFor the zucchini-mint salad, clean and wash the zucchini and cut or slice lengthwise into slices about 3 mm... Three Kinds of Mashed Potatoes with Saffron, Parsley and TomatoesSaffron pueree Scrub the potatoes and cook them in a little salted water with a touch of caraway. Now peel and... Pork Medallions with Dried Tomato Crust – *(*) on potato and onion gratin. Remove the peel from the potatoes and slice finely. Remove the skin from the...